Recipe

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• 1 (3 oz) package cream cheese
• 2 cups frozen whipped topping, thawed
• 1 (12 1/4 oz) jar caramel topping, divided
• 2 cups cubed lb cake
• 1/4 cup chopped pecans, divided
• 2 (15 oz) cans sliced peaches in juice, drained and diced 1/2 pt
• raspberries or strawberries

• 1 In a large bowl, beat cream cheese with mixer until smooth. Add whipped topping and 3/4 cup caramel. Beat until well blended; set aside.
• 2 In a 1 1/2 qt bowl, place pound cake. Drizzle 1/4 cup caramel.
• 3 Spread with half of cream cheese mixture.
• 4 Sprinkle with 2 tbsp pecans.
• 5 Top with peaches and 1/2 of raspberries or strawberries.
• 6 Spread remaining cream cheese mixture over peaches.
• 7 Sprinkle with remaining pecans and raspberries. Cover with plastic wrap and refridgerate 2 hours.