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Categories:Viewed: 84 - Published at: 4 years ago
Ingredients
- 1 (3 oz.) box peach jello
- 1 white cake mix
- 2/3 c. raspberry preserves
- 1 (8 oz.) Cool Whip
- 1 (15 oz.) sliced peaches, well drained and patted dry
Method
- Mix cake mix according to package directions; add dry jello. Spray two 9-inch round cake pans with cooking spry and bake according to package directions. Let cool. Place one cake layer upside down on a platter; spread with 1/3 cup raspberry preserves. Place the second cake layer upside down over the bottom layer and spread the remaining 1/3 cup raspberry preserves over the top. Frost the top and sides with Cool Whip. Top with the peaches and serve. Keep chilled.
