Peach Gelatin Salad Recipes

PEACH FLUFF SALAD

Steps:

• Stir together pudding mix and peaches in the juice from the can. Fold in cool whip.
• Stir in marshmallows and pecans. Refrigerate until ready to use, 2-3 days in an airtight container.

MILLIONAIRE PEACH SALAD

Steps:

• Beat cream cheese and powdered sugar with a hand-held mixer until smooth.
• Stir in Cool Whip and dry Jello mix.
• Drain peaches, reserving 2 tablespoons of syrup. Cut peaches into bite-sized pieces.
• Stir peaches and the 2 tablespoons of syrup into the mixture.
• Stir in marshmallows. Chill at least 2 hours.
• Stir in pecans just before serving.

SPICED PEACH SALAD

Steps:

• In a large saucepan, combine the sugar, vinegar and water. Tie cloves and cinnamon in a cheesecloth bag; place in the saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Remove from the heat and discard spice bag. Add gelatin; stir until dissolved. Drain peaches, reserving syrup; set peaches aside. Add water to syrup to equal 2 cups. Add to gelatin mixture; stir well. , Chill until slightly thickened. Thinly slice peaches; add to gelatin. Pour into a 2-qt. glass bowl; chill until firm.

PEACH GELATIN SALAD

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.

PEACH JELLO SALAD RECIPE

Steps:

• Boil water and stir in gelatin until it dissolves. Add mixture to a blender along with peaches, the juice from the can, and the cream cheese. Blend until smooth. Pour mixture into a large serving bowl or individual serving cups, cover, and refrigerate for 4 hours, or until set. Enjoy cold!

BUTTERMILK SALAD

Steps:

• Place the pineapple in a medium saucepan, and bring to a boil. Stir in the gelatin mix until completely dissolved. Remove to a bowl, and chill until partially set, about 1 hour. Stir in buttermilk, and chill again until thickened. Fold in whipped topping, and refrigerate until firm, at least 4 hours.

PEACH PRETZEL SALAD DESSERT

Steps:

• Preheat oven to 350°.
• Combine the gelatin with boiling water in a medium bowl. Whisk until gelatin is dissolved. Roughly chop the peaches and add them to the gelatin mixture. Allow to cool just until it is soft set.
• Add the pretzels to a resealable bag and using a rolling pin, crush the pretzels until they are small pieces. Add them to a medium bowl along with the powdered sugar and butter. Mix until the pretzels are coated.
• Press the pretzel mixture into the bottom of a 9x13 pan. Bake for 10 minutes at 350°. Cool.
• Meanwhile beat together the cream cheese, sugar, and egg (optional) until smooth. Gently fold in the whipped topping. Carefully spread over the pretzel crust.
• Pour the soft set gelatin and peach mixture over the cream cheese layer. Refrigerate the dessert until the gelatin is fully set. Serve chilled.

PEACH DESSERT

Steps:

• In a large bowl beat the cream cheese and confectioners sugar together until smooth and fluffy.
• Fold in whipped topping, dry jello mix, chopped peaches, and mini marshmallows.
• Stir well and then refrigerate for at least 2 hours.
• Add chopped pecans right before serving.

EASY PEACH PRETZEL SALAD

Steps:

• Preheat oven to 350.
• Mix together pretzels, 1/4 cup white sugar and butter.
• Press into a 9x13 baking pan and bake for 10 minutes. Cool completely.
• Beat together cream cheese and remaining 1/4 cup sugar. Beat in whipped topping.
• Spread on top of cooled crust. Refrigerate.
• Mix together boiling water and gelatin until dissolved, about 2 minutes. Refrigerate for 1-1/2 hours. Mixture will still be liquid.
• Add peaches to gelatin and carefully pour on top of whipped topping layer. Refrigerate overnight.
• Slice into bars and serve.

PEACH JELLO SALAD

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.

PEACH JELLO FLUFF SALAD RECIPE

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.

PEACH PRETZEL SALAD

Steps:

• Dissolve jello in boiling water.
• Stir in peaches then refrigerate for 1½ hours until partially set.
• In a small bowl, mix pretzels, sugar, and butter together.
• Press firmly into a 13 x 9 baking dish and bake at 350° for 10-12 minutes. Remove from oven and let cool completely.
• Beat cream cheese, powdered sugar, vanilla and cool whip together until smooth.
• Spread over cooled pretzel crust.
• Place in the fridge until cool.
• Spoon jello mixture over the top of the cream cheese. Spread evenly.
• Cover with plastic wrap and place in the fridge for 4-6 hours until jello has set.

PEACHES AND CREAM PRETZEL SALAD

Steps:

• Preheat the oven to 350 degrees. In a 9x13" pan, add the pretzels, sugar and melted butter. Stir together to coat, and then evenly press into the bottom of the pan. Bake the crust for 10 minutes. Remove from oven and let cool completely.
• While crust is baking, empty jell-o mix into a bowl, and add boiling water. Stir to dissolve. Set jell-o aside to cool to room temperature.
• With a hand or stand mixer, cream together the cream cheese and sugar until fluffy and smooth. Gradually add in the whipping topping and mix until completely combined. Spread mixture evenly over the cooled crust, making sure filling is sealed to the sides of the pan. (This is important, as you don't wait the jell-o liquid to leak to the bottom of the crust making it soggy.) Refrigerate crust and cream cheese mixture for 30 minutes to set.
• While crust and filling layers are chilling, slice and peel the fresh peaches.
• Once the cream cheese layer is cool, add the peach slices. Pour the room temperature jell-o over the peaches. Chill for at least 1-2 hours or until jell-o is completely set.
• Garnish with whipped cream and additional pretzels, if desired. Slice into squares and enjoy!