Peach Melba Cake - cooking recipe

Ingredients

1 (3 oz.) box peach jello
1 white cake mix
2/3 c. raspberry preserves
1 (8 oz.) Cool Whip
1 (15 oz.) sliced peaches, well drained and patted dry

Preparation

Mix cake mix according to package directions; add dry jello. Spray two 9-inch round cake pans with cooking spry and bake according to package directions. Let cool. Place one cake layer upside down on a platter; spread with 1/3 cup raspberry preserves. Place the second cake layer upside down over the bottom layer and spread the remaining 1/3 cup raspberry preserves over the top. Frost the top and sides with Cool Whip. Top with the peaches and serve. Keep chilled.