1 small Sara Lee pound cake
1 (3 ounce) box vanilla pudding
1 (16 ounce) can sliced peaches
1 small container Cool Whip

Prepare vanilla pudding; set aside.

Cut pound cake lengthwise about 1/4-inch thick and lay in bottom and up the sides of large bowl (about 3 slices). Place peaches on top of pound cake (half the can) and pour on some of the juice. Next, cover pound cake and peaches with pudding, using just enough to cover. Again layer with peaches and pudding. Top the bowl with Cool Whip, covering the entire bowl. Refrigerate for 1 1/2 hours before serving.