1 pound cake, sliced
1/2 gal. vanilla ice cream
2 cans sliced peaches
2 pts. frozen raspberries, defrosted
3 tbsp. cornstarch
1 qt. heavy cream, whipped with sugar to taste
8 tbsp. raspberry liquor

Heat raspberries and thicken with cornstarch to sauce consistency. Cool. In dessert bowl, place one slice of pound cake. Top with two scoops vanilla ice cream. Add 4 or 5 slices of peaches around the cake, pouring 1/8 cup peach juice over top of ice cream. Next, pour 1/4 cup raspberry sauce over the top along with 1 tablespoon raspberry liquor. Top with whipped cream and enjoy. Yields 8 servings.

If you don't want the seeds, strain the raspberry sauce before using.