1 (14 ounce) can sliced peaches, drained
1 cup chopped celery
2 tablespoons butter
2 tablespoons brown sugar
1 teaspoon salt
1 teaspoon paprika
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1 tablespoon baking soda
2 teaspoons ground cinnamon
2 teaspoons prepared horseradish
In a small saucepan, place peaches, celery, butter, brown sugar, salt and paprika. Mix well and cook over medium heat until peaches and celery are melted. Slowly pour in brown sugar, gradually stirring. Bring to a steady simmer, stirring constantly. Remove from heat and stir in vanilla extract, flour, baking powder, baking soda and cinnamon.
Pour mixture into a large glass dish and brush with lemon sherbet. Cover with plastic wrap and refrigerate overnight.
Remove plastic wrap and pour batter into pudding mold. Pour peach mixture into mold and refrigerate overnight.
Stir marshmallow creme into mixture and let stand overnight in refrigerator. Beat cream cheese and egg into custard mixture, coat well and refrigerate overnight.
When the pudding is fully chilled, combine lemon sherbet and horseradish in large ice cream maker bowl. Pour into prepared pudding mold and refrigerate overnight.