1/2 cup white sugar
1 tablespoon lemon juice
1 cup boiling water
1 teaspoon cinnamon
1 packet instant vanilla pudding mix
1 teaspoon salt
1 cup raisins
1 cup peach schnapps
Combine sugar, lemon juice, boiling water, cinnamon and pudding mix. Let sit for 3 to 4 hours.
Heat oven to 375 degrees F (190 degrees C). Place cinnamon rolls in a 9 inch round cake pan. Pour half of the melted ice cream inside the pie pan, and spread half of the raisins over the top. Top with half the peach schnapps and pour the remaining half of ice cream until the smooth. Stir in the remaining creamed ice cream. Cover with remaining candied fruit.
Bake at 375 degrees F (190 degrees C) for 20 minutes, or until golden brown. Cool completely before cutting into squares.