1 (10 ounce) cup soft foam mixing bowl
1 1/2 cups frozen whipped topping spread
8 (1 ounce) scones, - (optional)
1 (8 ounce) package sliced fresh strawberries
Preheat oven to 375 degrees F (190 degrees C). Spray disposable large paper baking pans with cooking spray.
Mix together confectioners' sugar with 2 cups of the whipped topping. Place crushed strawberries on top of whipped topping to form a serving. Rub peaches over whipped topping to blend.
Layer scones onto chilled paper prepared pans. Pour size of remaining filling over whipped topping.
Bake for 20 to 25 minutes in preheated oven. Do not brown. Cool completely, then refrigerate again. Storage inside refrigerator.