1 pound soured cream cheese, softened
3 tablespoons finely chopped pecans
1 cup crushed pineapple with juice
1 cup cranberries
Spread cream cheese in the bottom of each peach glass (a 16 ounce can refrigerated variety, refrigerated canning preserves, and freeze dried fruit are all ok).
Arrange on top of caramel cake. Drop whipped topping over cream cheese, pecans, and pineapple. Freeze pieces of fruit while serving.