1 pkg. pound cake mix (Dromeddry)
2 pkgs. frozen raspberries
1 lg. & 1 sm. can peaches, drained, cut to bite-size
1 (8 oz.) jar raspberry preserves
1 pt. whipping cream
2 pkgs. vanilla pudding

Drain fruit, reserve raspberry liquid. Spread jam on cake. Line bottom of glass dish with cake moistened with raspberry juice. Then layer ingredients starting with fruit, pudding, cake, fruit, pudding, cake, etc. End with pudding. Spread whipped cream over the top thickly. Chill covered 6 hours. Serves 18 to 20.