Peach Gelatin Salad Recipes

Steps:

• Arrange half of the peach slices in a 6-cup ring mold coated with cooking spray. In a small bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve., Stir in ginger ale. Pour half of the mixture over peaches; sprinkle with walnuts. Refrigerate 30 minutes or until set but not firm. Let remaining gelatin mixture stand at room temperature., Carefully arrange remaining peach slices over gelatin in mold. Spoon remaining gelatin mixture over top. Refrigerate until firm. Unmold onto a serving plate.

Steps:

• Place peach gelatin in a large bowl. Bring 2 cups of water to a boil; pour over gelatin. Stir until dissolved. Add orange juice and mix well. Chill until partially set. , Fold in peaches. Pour into a 3-qt. serving bowl. Chill until firm. Place cranberry gelatin in another bowl. Bring remaining water to a boil; pour over gelatin. Stir until dissolved. Add cranberry juice and mix well. , In a food processor, combine the oranges, cranberries and sugar; process until the fruit is coarsely chopped. Add to the cranberry gelatin. Carefully spoon over gelatin. Chill until set.

Steps:

• Dissolve gelatin in boiling water. Add cold water. Chill until slightly thickened.
• Blend yogurt into whipped topping; then blend in gelatin.
• Stir in peaches and nuts.
• Pour into 8x4 inch loaf pan. Chill until firm, about 3 hours.
• Garnish with additional peach slices, if desired.

Steps:

• Mix together the peach jello, boiling water and cream cheese, then cool.
• Add the sugar, salt, vanilla and lemon juice.
• Mix well.
• Add the crushed pineapple, along with the juice.
• Chill.

Steps:

• In a medium saucepan, bring the water, sugar and lemon juice to a boil. Pour into a 9x13 inch dish with the lime flavored gelatin mix, allowing mix to dissolve. Stir in pineapple. Chill in the refrigerator 30 minutes, or until mixture begins to gel.
• Stir the Colby longhorn cheese, nuts and frozen whipped topping into the mixture. Chill in the refrigerator 3 to 4 hours, or until firm.

Steps:

• Drain peaches, reserving 3/4 cup juice. Chop peaches.
• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in reserved pineapple juice and lemon juice; pour 1-1/4 cups into 8x4-inch loaf pan sprayed with cooking spray. Refrigerate 1 hour or until gelatin is set but not firm.
• Add remaining gelatin mixture gradually to cream cheese in medium bowl, whisking after each addition until blended. Stir in peaches. Spoon over gelatin layer in pan.
• Refrigerate 4 hours or until firm. Unmold before serving to serve.

Steps:

• In a medium saucepan, whisk together Jello mix, pudding mix, and water. Cook over medium heat and bring to a boil.
• Remove the saucepan from heat and pour into a large mixing bowl. Cover with plastic wrap.
• Refrigerate until mixture has thickened (overnight or for about 4-6 hours).
• Once mixture has thickened, beat until creamy with an electric hand mixer.
• Fold in Cool Whip, marshmallows, and fruit. Chill for about an hour before serving.