Peach Melba

1. 1

   Prepare cake batter as directed on package.

2. 2

   Pour evenly into 8 (9-inch) round layer pans (or 2 layer pans for trial recipe).

3. 3

   Bake as directed on package.

4. 4

   Remove cake layers from pans; cool completely on wire racks.

5. 5

   Cut each layer horizontally in half to form 2 layers.

6. 6

   Prepare Whip N Chill with electric mixer as directed on package.

7. 7

   Add dry drink mix; beat on low speed 1 minute.

8. 8

   Spread 3/4 cup of the preserves evenly onto each of the bottom halves of the cake layers; top each with layers of 1-1/2 cups of the peaches and 2 cups of the Whip N Chill mixture.

9. 9

   Cover with top cake layers.

10. 10

    Cover and refrigerate until ready to serve.

11. 11

    Toss strawberries with sugar in large saucepan.

12. 12

    Bring to boil on medium-high heat.

13. 13

    Reduce heat to medium-low; simmer 15 minutes or until strawberries are very soft, stirring occasionally.

14. 14

    Strain strawberries; discard seeds.

15. 15

    Refrigerate strawberry sauce until ready to use.

16. 16

    Cut each dessert into 8 slices.

17. 17

    Top each slice with 1 Tbsp.

18. 18

    each of the strawberry sauce and whipped topping.

No additional tips available.