Total Time
Prep 10 mins
Cook 0 mins


Ingredients Nutrition

  • 1 (16 ounce) cansliced peaches
  • 2 (3 ounce) packages peach Jell-O
  • 12 cup sugar
  • 2 cups boiling water
  • 1 teaspoon almond extract
  • 1 (8 ounce) carton whipped topping, thawed


  1. Drain peaches and reserve 2/3 cup juice.
  2. Chop peaches into small pieces. Set aside.
  3. In large bowl, dissolve jello and sugar in boiling water.
  4. Stir in reserved juice.
  5. Chill until slightly thickened.
  6. Stir extract into whipped topping.
  7. Gently fold into jello mixture.
  8. Pour into oiled 6 cup mold.
  9. Chill thoroughly.


Most Helpful

Inez, you are right this IS lovely. So light and creamy. Followed the recipe as written and we had a fabulous jello mold. I will be using this often!

Michelle S. November 19, 2002

This was a beautiful and delicious congealed jello salad. I used fresh peaches that we canned last summer. It had a lovely creamy texture and was more like a dessert. I served it on salad plates over lettuce leaves. Just beautiful. Thanks Inez, for another fine recipe.

ratherbeswimmin' May 25, 2003

This was very tasty - very light. I used a 7 oz package of jello and it still was a bit wet - I would say make sure you drain the peaches very well after you cut them up.

Ceezie November 26, 2009

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