Mini Peachy Maple Pecan Ice Cream Cakes

ACTIVE TIME: 10 MIN. I TOTAL TIME: 12 HR.

Ingredients:

• Prepared gluten free vanilla yellow or white cake
• Easy Small-Batch Peach Sauce or peach pie filling
• Softened Maple & Candied Pecan frozen custard or ice cream
• Fresh peach slices
• Ground Cinnamon

Instructions:

1. In a freezer safe container, start with a thin base layer of yellow cake.* Add a layer of the peach sauce. Next, carefully pour in the softened maple pecan custard or ice cream.
2. Top with a couple slices of fresh peaches and sprinkle with cinnamon.
3. Seal tightly and chill overnight before serving.

*I divide one package of prepared vanilla cake mix into two 9×13 baking pans and bake to achieve enough cake layers to make at least four mini ice cream cakes.