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Frozen Peach Shortcake Squares

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


  • 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


  • 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.

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  • GrandmaKeyes
    May 31, 2011

    what to do with the pund cake???Has anyone made this recipe??

  • susiepchk
    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.

  • whiteperndragon
    Jul 14, 2010

    how is the pound cake used?