Peach Melba

6 slices your favorite pound cake, I use a almond cake

 3 cups French vanilla ice cream

 18 slices of good peaches, fresh or frozen

 1 cup of Melba sauce, directions below

 2/3 cup chopped roasted almonds

 favorite whipped topping

 

 Melba Sauce

 3 cups of raspberries

 1/4 cup confectioner's sugar

 1 tablespoon lemon juice

 Puree the raspberries, confectioners' sugar, and lemon juice in a blender. Strain to remove seeds.

 

Place a slice of almond pound cake in the bottom of each of six dessert bowls. Top each with a scoop of French vanilla ice cream (about 1/2 cup) and then fresh peach slices. Pour Melba sauce over peaches and ice cream. Garnish with chopped roasted almonds and whipped topping