Peaches and Cream Salad

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 49hrs
SERVES: 12-14
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Dissolve peach gelatin in 1 cup boiling water; stirring until dissolved. Add cold water and mix well. Chill until it reaches the consistency of an unbeaten egg white.
  • Stir in sliced peaches and banana. Pour mixture in to a lightly oiled 8-cup mold (I use a bunt pan). Chill until set. (This is where I usually let it set overnight, then resume the following the next day).
  • Soften unflavored gelatin in 3 tablespoons cold water. Scald half and half, then stir in to softened gelatin. Beat cream cheese with electric mixer. Add whipping cream, sugar, and pureed peaches; mix well. Add to gelatin mixture and stir well. Pour over peach and banana layer; chill at least 8 hours or until firm. (I like to leave it in the mold a 2nd night, although it is not imperative).
  • Dip mold in warm water to loosen the salad from the sides. Invert on to a serving plate, perhaps on top of a bed of lettuce for a nice presentation. Decorate with stemmed parsley, pecan halves, whole cranberries - make it your own masterpiece!
  • Be sure to refrigerate until ready to serve.
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