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
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?"

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