1 (3 oz.) pkg. Jello (lemon, raspberry, strawberry, or orange/pineapple)
1 c. boiling water
1 (17 oz.) can sliced peaches
1 (8 inch) baked white cake layer, cooled
Whip cream (optional)

Drain peaches; save juice. Dissolve Jello in boiling water. Using peach juice, measure and add water to make 1 cup. Add to Jello. Cool until slightly thickened. Place peaches in an 8 inch cake pan - spiral effect. Cover with 1 1/4 cups of Jello mixture. Place top of cake down on Jello-peaches. Spread remaining Jello over cake. Chill until firm. Unmold - peaches and Jello will be on top. Ice cake with whip cream, if desired.