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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 2 |
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I like to put together this no-fuss dessert while the after-dinner coffee is perking.—Kathryn Awe, International Falls, Minnesota Ingredients:
2 individual round sponge cakes |
2 canned peach halves in syrup |
2 scoops vanilla or peach ice cream |
1 tablespoon raspberry jam, warmed |
2 teaspoons chopped nuts |
Directions:
1. Place cakes on dessert plates. Drain peaches, reserving 1 tablespoon syrup; spoon 1-1/2 teaspoons syrup over each cake.
2. Place peach halves hollow sides up on cakes. Top with ice cream. Drizzle with jam and sprinkle with nuts. Yield: 2 servings.
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