middie
Chef Extraordinaire
hey guys i saw this recipe in the Kraft Food and Family magazine and thought it sounded really good especially with most everyone having 90+ degree days so i'm sharing it with you all
1 8 oz tub cool whip, thawed
1 pint vanilla ice cream, softened
1 package (4 serving size) Jell-O brand peach gelatine, unprepared
4 cups poundcake, cut up into cubes
1/4 cup raspberry preserves
12 small peach slices
12 raspberries
Stir whipped topping, ice cream, and dry gelatin in large bowl until well blended. Stir in cubes of poundcake and spoon into an 8 inch square pan.
Freeze for 3 hours or until firm.
Drizzle with raspberry preserves. Cut into squares. Top each square with 1 peach slice and 1 raspberry. Store leftover dessert in freezer.
Makes 12 servings, 1 square each.
( and it say to avoid using a microwave to thaw the cool whip. it says to place unopened tub in the fridge for 4 hours. )
1 8 oz tub cool whip, thawed
1 pint vanilla ice cream, softened
1 package (4 serving size) Jell-O brand peach gelatine, unprepared
4 cups poundcake, cut up into cubes
1/4 cup raspberry preserves
12 small peach slices
12 raspberries
Stir whipped topping, ice cream, and dry gelatin in large bowl until well blended. Stir in cubes of poundcake and spoon into an 8 inch square pan.
Freeze for 3 hours or until firm.
Drizzle with raspberry preserves. Cut into squares. Top each square with 1 peach slice and 1 raspberry. Store leftover dessert in freezer.
Makes 12 servings, 1 square each.
( and it say to avoid using a microwave to thaw the cool whip. it says to place unopened tub in the fridge for 4 hours. )