Place 2 cups frozen peach slices in a bowl and defrost on high 3 minutes in microwave.
Slice a whole pound cake, 1-inch thick slices. Arrange pieces in a single layer in a 9 by 13-inch baking dish, trimming slices as necessary to fit the shape of the baking dish.
Remove defrosted peaches from microwave and stir in 1/2 pint fresh raspberries. Cover the cake evenly with fruit and let stand until ready to serve dessert. Cake can set, covered, up to several hours.
Cut cake and serve in dessert cups or fancy cocktail glasses topped with small scoops of ice cream.
Recipe courtesy of Rachael Ray