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Description Edit

Makes: 12 servings

Ingredients Edit

Directions Edit

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

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