Frozen Peach Shortcake Squares Recipe

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A sprig of fresh mint on top of each serving will give it extra "wow" appeal.

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Frozen Peach Shortcake Squares Recipe
  • Prep: 10 min. + freezing
  • Yield: 12 Servings
    •
10 10

Ingredients

  • 1 carton (8 ounces) Cool Whip® Whipped Topping, thawed
  • 2 cups vanilla ice cream, softened
  • 1 package (3 ounces) JELL-O® Peach Flavor Gelatin
  • 4 cups cubed pound cake
  • 1/4 cup red raspberry preserves
  • 12 small peaches, sliced
  • 12 fresh raspberries

Directions

  • In a large bowl, combine whipped topping, ice cream and gelatin powder; beat until well blended. Spoon into an 8-in. square dish; freeze 3 hours or until firm.
  • To serve, drizzle with preserves. Cut into squares and top each square with 1 peach slice and 1 raspberry. Store leftovers in freezer. Yield: 12 servings.

Originally published as Frozen Peach Shortcake Squares in Taste of Home Cooking School Collection Spring 2009, p70

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Frozen Peach Shortcake Squares

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(1-3) of 3 reviews

Reviewed on May. 31, 2011 by GrandmaKeyes

what to do with the pund cake???

Has anyone made this recipe??

Reviewed on Jul. 19, 2010 by susiepchk

I would assume that the pound cake be layered below the whipped portion, but every time I assume.............results could be questionable.

Reviewed on Jul. 14, 2010 by whiteperndragon

how is the pound cake used?

 
 

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