•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

•12 raspberries

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.

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