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. Source: Lisa Clarke 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 From: Lisa Date: 08-04-96 (14:39) The Polka Dot Cottage, a BBS with a taste of home. 1-201-822-3627. Posted to MC-Recipe Digest V1 #712 by Lisa Clarke on Aug 1, 97