Instructions: Slice the pound cake lengthwise into three layers (ie. first slice off the top, then the bottom). Spread the raspberry preserves in between the 3 layers, and re-assemble the pound cake.

Cut the cake in half, and re-freeze one half. Slice the rest into 8 pieces

(each piece should have 3 layers with preserves in between). Place a peach slice on top of each piece and top with a dollop of whipped cream.

The Chefs

Comments: "Friday night, at around 11:30, Neil and I packed a bag, hopped in the car, and went to his parents Long Beach island house.

The werent going down until Saturday night, so we had a nice day to ourselves. Anywa, I decided i was in the mood to cook supper Staruday night for the 2 of us. After dinner, I knew several more people would be showing up in a few hours, and i still felt like experimenting, so I scrounged around the kitchen some more and came up with a dessert that turned out to be a big hit." - Lisa

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