Show Subscription Form




Frozen Peach Shortcake Squares Recipe

Read Reviews (3)
1 3
Publisher Photo
A sprig of fresh mint on top of each serving will give it extra "wow" appeal.
TOTAL TIME: Prep: 10 min. + freezing
MAKES:12 servings
TOTAL TIME: Prep: 10 min. + freezing
MAKES: 12 servings

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

  1. 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.
  2. 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

Reviews for Frozen Peach Shortcake Squares(3)

AVERAGE RATING
   (1)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed May. 31, 2011

what to do with the pund cake???

Has anyone made this recipe??

MY REVIEW
Reviewed Jul. 19, 2010

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

MY REVIEW
Reviewed Jul. 14, 2010

how is the pound cake used?

Loading Image
Advertise with us
ADVERTISEMENT

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT