Beat cream cheese with electric mixer in medium
bowl until smooth.
Add whipped topping and 3/4 cup caramel ice cream topping. Beat until
well blended; set aside.
Place pound cake cubes in 1 1/2 quart serving bowl.
Drizzle with 1/4 cup caramel ice cream topping.
Spread evenly with half the cream cheese mixture. Sprinkle with 2
tablespoons chopped pecans.
Top with all the peaches and half the raspberries.
Spread remaining cream cheese mixture over fruit.
Sprinkle with remaining pecans and raspberries.
Cover with plastic wrap and refrigerate at least 2 hours or overnight.
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