•1 (8 oz.) tub Cool Whip topping, thawed
•1 pt. (2 cups) vanilla ice cream, softened
•1 pkg. (4-serving size) peach flavored gelatin, unprepared
•4 c. pound cake cubes
•1/4 c. raspberry preserves
•12 small peaches
Stir whipped topping, ice cream and dry gelatin (unprepared) in large bowl until well blended. Stir in cake cubes. Spoon into 8-inch square pan. Freeze 3 hours or until firm. Drizzle with raspberry preserves. Cut into squares. Top each square with 1 peach slice and 1 raspberry. Store leftover dessert in freezer.