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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

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MY REVIEW
GrandmaKeyes User ID: 6015853 117286
Reviewed May. 31, 2011

"what to do with the pund cake???

Has anyone made this recipe??"

MY REVIEW
susiepchk User ID: 2078883 183154
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
whiteperndragon User ID: 1091908 117285
Reviewed Jul. 14, 2010

"how is the pound cake used?"

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