Peach Jello Salad Recipes

EASY RASPBERRY PEACH FLUFF JELLO FRUIT SALAD RECIPE

Steps:

• Dice/Chop or slice the peaches and mangos into bite-size bits
• Gently fold all the fruit with the raspberry jello packet until jello is dissolved
• Add cottage cheese, whipped cream (or cool whip), mini marshmallows and coconut.
• Gently Fold ingredients together until fluffed and well blended.
• Garnish with fresh raspberries, a pinch of shredded coconut and a little piece of peaches or mangos.
• Serve immediately.

FLUFFY PEACH JELLO SALAD

Steps:

• 1. Dissolve small package of jello in 1 cup of boiling water. Add 8 oz. cream cheese, and stir until dissolved.
• 2. Place mixture in the refrigerator for about 1 hour, until it is thick but not completely jelled.
• 3. Fold in 8 oz. whipped topping, 1 small can of drained peaches, and 1/2 cup chopped pecans.
• 4. Refrigerate for at least 4 hours prior to serving.

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!

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 PRETZEL JELLO SALAD

Steps:

• Pre-heat oven to 350°F. Combine peach Jello with 2 cups boiling water and stir until completely dissolved. Set aside to cool to room temperature.
• Crush pretzels either in a ziploc bag, or pulse them a few times in a food processor until they are in tiny pieces ( not crumbs). Add melted butter, cinnamon and sugar and stir till fully combined. Transfer pretzel mixture a 13 x 9 in glass casserole dish, pressing the pretzel mixture evenly over the bottom of the dish. Bake for 10 minutes at 350 degrees. Allow to cool completely
• Beat together cream cheese and sugar until fluffy and white. Fold in Cool Whip until fully incorporated. Spread mixture over pretzels and go all the way to the edges of the dish to create a seal. This will help prevent the jello mixture leaking into the pretzels.
• Pour your cooled jello mixture on top of cream cheese layer. Carefully place your sliced peaches on top. Refrigerate until jello is set ( roughly 2 - 4 hours)

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 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 BAVARIAN

Steps:

• Drain peaches, reserving 2/3 cup juice. Chop peaches into small pieces; set aside. , In a large bowl, dissolve gelatin and sugar in boiling water. Stir in reserved juice. Chill until slightly thickened. Stir extract into whipped topping; gently fold in gelatin mixture. Fold in peaches. , Pour into an oiled 6-cup mold. Chill overnight. Unmold onto a serving platter; garnish with additional peaches if desired.

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.

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.

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.

PEACH PRETZEL JELLO SALAD

Steps:

• Preheat oven to 350°
• In a small bowl, mix the pretzels, sugar, and melted butter.
• Press into the bottom of a 9 x13 inch pan. Bake for 10-12 minutes, or until pretzel layer is lightly toasted. Set aside to cool completely.
• In a medium bowl, beat the sugar and cream cheese until smooth.
• Fold in whipped topping and mix well to combine. Spread evenly over the cooled pretzel layer. Refrigerate until set, about 30 minutes.
• In a medium bowl, stir together the peach gelatin mixture and boiling water.
• Mix in peaches and refrigerate for 15-30 minutes. You don't want the Jello firm, but not warm and completely liquid either.
• Pour over the cooled cream cheese layer. Refrigerate until completely chilled, at least 3 to 4 hours, preferably overnight.

SPICED PEACH JELLO SALAD

Steps:

• Drain peaches, measuring 3/4 cup syrup.
• Chop peaches coarsely.
• Bring syrup, vinegar, sugar and spices slowly to a boil.
• Add peaches, simmer for 10 minutes.
• Strain syrup and discard cloves.
• Add enough peach juice or water to make 1 cup.
• Dissolve Jello in hot syrup.
• Add cold water (if I have enough peach syrup, I use what I have) and peaches.
• Cool, then pour into mold.
• (The times I made this recipe, I have doubled it.)

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!

PEACH JELLO SALAD

Steps:

• Place one (4 serving) package of sugar free peach jello in bowl.
• Add one cup of boiling water and mix well.
• Add on 6 oz container of lowfat peach yogurt and
• mix with wire whip of mixer.
• Dice up one large peeled fresh peach and add to
• jello mixture gently
• Refrigerat overnight.

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.