Beat pudding mixes and milk in large bowl with whisk 2 min. Add lemon zest and juice; mix well.
Line bottom of medium glass serving bowl with 1/3 of the cake slices; drizzle with some of the reserved peach syrup. Top with layers of 1/3 each of the pudding, peaches, raspberries and COOL WHIP. Repeat layers twice.
Refrigerate at least 1 hour before serving.
Enjoy your favorite foods while keeping portion size in mind.
Substitute angel food cake for the pound cake.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 45g
Dietary Fiber 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.