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“This recipe came out of the Kraft Food and Family Magazine. I'm keeping it in my private recipes until I am able to make it. (I hope will be soon!)”
READY IN:
3hrs 10mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 8 ounces whipped topping, thawed
  • 2 cups vanilla ice cream, softened
  • 1 (3 ounce) package peach gelatin, 4 serving size (unprepared)
  • 4 cups poundcake (cubes)
  • 14 cup raspberry preserves
  • 12 small peach slices
  • 12 raspberries

Directions

  1. Stir whipped topping, ice cream and dry gelatin (unprepared( in large bowl until well blended. Stir in cake cubes. Spoon into 8 inch square pan.
  2. Freeze 3 hours or until firm.
  3. Drizzle with raspberry preserves. Cut into squares. Top each square with 1 peach slice and 1 raspberry. Store leftover dessert in freezer.

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