These squares combine two dessert favourites - cake and ice cream - and are a cinch to make.
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 cups vanilla ice cream, softened
1 pkg. (85 g) Jell-O Peach Jelly Powder
2 cups thawed Cool Whip Whipped Topping
4 cups pound cake cubes (1 inch)
1/4 cup Kraft Pure Raspberry Jam, warmed
2 small fresh peaches, sliced
1/2 cup fresh raspberries
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How do I make it ?
Mix ice cream and dry jelly powder in large bowl until blended. Stir in Cool Whip, then cake. Spoon into 8-inch square pan; drizzle with jam.
Freeze 3 hours or until firm.
Serve topped with fruit.
Kraft Kitchen Tips!
How to Thaw Cool Whip
Avoid using the microwave to thaw frozen Cool Whip. Instead, place unopened 1-L tub in refrigerator for 4 hours.
How to Easily Remove From Pan
Line empty pan with plastic wrap, with ends of wrap extending over sides. Prepare dessert as directed. Use plastic wrap handles to lift dessert from pan before cutting to serve.
Prepare using Cool Whip Light Whipped Topping and fat-free vanilla ice cream.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 7 g
Cholesterol 45 mg
Sodium 115 mg
Carbohydrate 32 g
Fibre 1 g
Sugars 25 g
Protein 3 g
12 servings, 1 square (84 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.