Peachie Cream Torte - cooking recipe

Ingredients

2 (3 oz.) pkg. ladyfingers, split
1/2 gal. Breyers vanilla ice cream, softened (15 minutes in refrigerator)
1/2 c. Kraft peach preserves
1 (16 oz.) can peaches (save juice)

Preparation

Line a 9-inch spring-form pan with plastic wrap.
Reserve 12 ladyfinger halves.
Line bottom and sides of pan with remaining ladyfinger halves.
Fill with half of the ice cream, then the reserved ladyfingers and then top with remaining ice cream.
Freeze at least 1 hour.
When ready to serve, remove rim of pan and plastic wrap.
Combine preserves and about 2 tablespoons of the peach juice.
Mix well.
Arrange peaches over top of ice cream; pour preserve mixture over top.
Serve.