Peach Cake and Fried Ice Cream

Peach Cake and Fried Ice Cream

          When we have company I like to try out new dishes on them.  Mostly I do desserts.  This past Tuesday and Wednesday we had out-of-town guests so I fixed two brand new items which quickly made their way to the top of my keep pile.

          If you give them a try, I’m sure you will find them easy and really tasty. 

Peach Cake

1 box white cake mix

1 (21 oz) can Peach pie filling

3 eggs

1/2 c. sour cream

1 pkg (8 oz) cream cheese, softened

1 small box vanilla instant pudding

8 oz container Kool Whip

1 (16 oz) can crushed pineapple with juice 

With fork, mix together cake mix, pie filling, and eggs.  Gently add sour scream.  Spread batter into a greased 9 X 13 inch pan.  Bake at 350 degrees for 30-35 minutes.  Cool completely.  Mix together cream cheese, instant pudding and crushed pineapple with juice.  Gently fold whipped topping into cream cheese mixture.  Spread onto cooled cake.  Keep refrigerated until ready to serve.  Refrigerate leftovers.

(Note from Dolores-This cake is better if it sets for a day.  Also, I think the cake without the frosting would make a great cake to use for strawberry shortcake.  Just cover a hunk of the peach cake with sugared strawberries.) 

Fried Ice Cream

1/2 to 1 gallon vanilla ice cream

4 egg whites

4 cups crushed cubed cereal (I used Cinnamon Toast Crunch)

Vegetable oil, for frying

Caramel for topping

Line a rimmed baking sheet with parchment paper or a silicone baking sheet. Scoop the ice cream into 2-inch balls and freeze on prepared baking sheet for a least 2 hours.

Lightly beat the egg whites in a medium bowl. Put the crushed cereal in a separate medium bowl. Dip a frozen ice cream ball into egg whites and then roll in the crushed cereal and return to the baking sheet. (I did this part twice so there would be a lot of crunchy texture when fried).  Repeat the procedure with the remaining ice cream balls, egg whites, and cereal. Put the baking sheet into the freezer and freeze for at least 2 hours or overnight.

In a large Dutch oven or fryer, pour vegetable oil to a depth of 4 inches and heat to 375 degrees F.

Fry the ice cream balls, in batches if necessary, until golden, about 1 minute. (It only took about 30-40 seconds for the small balls I had made) Remove from the oil and drain on paper towels. Transfer to a serving platter and serve immediately with optional garnishes, if desired. (I used jarred caramel ice cream topping)

Enjoy!

Diva Dolores