Grilled Peach Pound Cake

• 1 container (16 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
• 1 pkg. (3 oz.) JELL-O Orange Flavor Gelatin
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• juice from 1 large orange
• 2 Tbsp. sugar
• 6 large peaches, cut in half
• 2 pkg. (1 lb. each) frozen prepared pound cake, thawed, each cut into 8 slices
• 16 fresh mint sprigs

1. Heat grill to medium heat.
2. Mix sour cream and dry gelatin mix in large bowl with whisk until blended.
3. Gently stir in COOL WHIP.
4. Refrigerate until ready to use.
5. Combine orange juice and sugar.
6. Grill peach halves 5 min., brushing with orange juice mixture for the last minute.
7. Cut each half into 4 wedges.
8. Grill cake slices 2 min.
9. on each side or until evenly toasted on both sides.
10. Top cake slices with COOL WHIP mixture, peach wedges and mint sprigs.
11. Serve warm.

s, gelatin, orange, sugar, peaches, cake, mint sprigs

Taken from www.kraftrecipes.com/recipes/grilled-peach-pound-cake-110592.aspx (may not work)