Peaches Cream Layered Jell O Salad Recipes

PEACHES 'N' CREAM SALAD

Steps:

• In a bowl, dissolve gelatin in water; add orange juice. Refrigerate until partially set. Prepare topping mix according to package directions. In a bowl, beat cream cheese until smooth; fold in whipped topping and pecans if desired. Fold into gelatin mixture. Pour into an ungreased 8-in. square dish. Refrigerate until firm. , For peach layer, dissolve gelatin in water; stir in pie filling. Chill until partially set. Carefully pour over creamy gelatin layer (pan will be full). Chill until firm.

LAYERED RAINBOW JELLO (VINTAGE RECIPE)

Steps:

• You will be making two layers from each box of jello. Once you do the first one, you'll have the technique down.
• Use a clear Pyrex dish. The 9X14 size works great for six colors. If your dish is a little smaller, use 5 colors like I did this time.
• I use a 2-cup Pyrex measuring cup to boil my water and a second one for pouring off part of the jello.
• Put one cup of water in your Pyrex measuring cup and boil the water in your microwave. I used the two-minute setting for this.
• Carefully remove the measuring cup from the microwave and add one package of gelatin. Stir until it is completely dissolved.
• Then measure out ¾ cup of the jello into a second container. To this container, add 1/3 cup of sour cream and whisk until it is smooth.
• To the remaining jello, add 2 TB of cold water and mix.
• Pour this into a 9X13 clear baking dish and refrigerate until set.
• After 30 minutes, pull your dish out of the refrigerator and pour the sour cream mixture over the first layer.
• Place the dish back into the refrigerator for another 30 minutes to set.
• Wash your measuring cups and prepare the next layer of jello the same way you made the first layer -- one cup of solid color jello and one mixed with sour cream.
• Pour the clear jello mix over the top of the set layers. Then half an our later, add the sour cream mixture.
• Keep repeating this process until you have all the layers done.
• Cover with foil and refrigerate.

PEACHES AND CREAM SALAD

Steps:

• In a large bowl, combine the pudding mix and the vanilla yogurt, stirring until well mixed.
• Fold Cool Whip into the mixture.
• Lastly, fold in the peaches. Serve immediately, or store in the refrigerator for 2-3 days.

STRAWBERRY CREAM JELLO SALAD

Steps:

• Prepare first box of gelatin according to package instructions in small bowl. After all water has been incorporated, make and ice bath in larger bowl. Place smaller bowl into the ice bath, and stir with a spoon until gelatin is partially set. (Alternately, you can set bowl in fridge for a few hours until set)
• Once jello is partially set, add half your strawberries and mix. Pour this mixture into pretty glass bowl, and place into fridge to fully set, about 2 hours.
• When jello is set, pull glass bowl out of fridge. Spread sour cream over the jello, then spread crushed pineapple over sour cream. Return to fridge while you prepare next layer of jello.
• Prepare the second box of gelatin same as the first, adding strawberries when partially set as before. Pour into glass bowl.
• Top decoratively with sliced bananas.
• Put jello into fridge, and allow to set for a few more hours, or ideally over-night, before eating.

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 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.

PEACHES & CREAM LAYERED JELL-O SALAD

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.

25 HOMEMADE JELL-O RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Jell-O treat in 30 minutes or less!

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 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.