2 1/2 c. Cool Whip
1 1/2 c. sliced peaches, finely chopped
1/2 c. sugar
3 tbsp. raspberry jam

Drain peaches, saving 3 tablespoons. Mix peaches, 3 tablespoons of juice and sugar. Stir into Cool Whip until well blended. Spoon 1/4 mix into buttered Cool Whip bowl. Drop 1 tablespoon jam by 1/2 tablespoon over mixture. Repeat twice, top with last of mix. Freeze until firm (at least 8 hours). Unmold and garnish with some peach slices and/or some jam.