Prep Time
10 Mins
Cook Time
3 Hours
Yield
Makes 12 servings, one square each.

How to Make It

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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