Peach Melba

Directions

1. 1
   Prepare cake batter as directed on package.
2. 2
   Pour evenly into 8 (9-inch) round layer pans (or 2 layer pans for trial recipe).
3. 3
   Bake as directed on package.
4. 4
   Remove cake layers from pans; cool completely on wire racks.
5. 5
   Cut each layer horizontally in half to form 2 layers.
6. 6
   Prepare Whip N Chill with electric mixer as directed on package.
7. 7
   Add dry drink mix; beat on low speed 1 minute.
8. 8
   Spread 3/4 cup of the preserves evenly onto each of the bottom halves of the cake layers; top each with layers of 1-1/2 cups of the peaches and 2 cups of the Whip N Chill mixture.
9. 9
   Cover with top cake layers.
10. 10
    Cover and refrigerate until ready to serve.
11. 11
    Toss strawberries with sugar in large saucepan.
12. 12
    Bring to boil on medium-high heat.
13. 13
    Reduce heat to medium-low; simmer 15 minutes or until strawberries are very soft, stirring occasionally.
14. 14
    Strain strawberries; discard seeds.
15. 15
    Refrigerate strawberry sauce until ready to use.
16. 16
    Cut each dessert into 8 slices.
17. 17
    Top each slice with 1 Tbsp.
18. 18
    each of the strawberry sauce and whipped topping.