MIX whipped topping, ice cream and dry gelatin mix in large bowl until well blended. Stir in cake cubes. Spoon into 8-inch square pan.
FREEZE 3 hours or until firm.
DRIZZLE with raspberry preserves. Cut into squares. Top each square with 1 peach slice and 1 raspberry. Store any leftover dessert in freezer.
Nutritional Information Calories: 220 Total fat: 10 g Saturated fat: 7 g Cholesterol: 50 mg Sodium: 125 mg Carbohydrate: 32 g Dietary fiber: 0 g Sugars: 26 g Protein: 3 g Vitamin A: 6% DV Vitamin C: 2% DV Calcium: 4% DV Iron: 2% DV
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