Peachy Good Jello Dessert Recipes

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 JELLO (REFRESHING SUMMER JELLY DESSERT)

Steps:

• Cut the peach into bite-size pieces and add the lemon juice, honey and the white wine. Gently toss to coat and marinate the peach in the syrup.
• Look at this beautiful peach! This looks too good to eat but we'll make it into a puree. Peel the peach with a knife. We recommend using soft ripe peaches to give the jello a smooth texture.
• Slice off the flesh into a bowl. It is very juicy and the soft cutting sound is so pleasant.
• Add the sugar and the lemon juice.
• With a hand blender, puree the peach. The sweetness of peaches varies so you should adjust the amount of sugar accordingly.
• Pour the marinade into the puree.
• Place the marinated peach slices into cups.
• Heat the water to about 80°C (176°F) and measure it out in a cup. Add the gelatin powder and dissolve it completely.
• Add the gelatin to the puree and mix to combine.
• Float the bowl on ice water and chill the puree to help it firm up quickly and evenly.
• Pour the puree into the cups and place them in the fridge for about 2 to 3 hours.
• Now, the peach jello has firmed up. Garnish with the mint leaves.

RASPBERRY JELLO SALAD

Steps:

• In a large bowl, combine the pudding mix and the vanilla yogurt, stirring until well mixed.
• Fold Cool Whip into the mixture. (You can use a spatula or a whisk!)
• Lastly, fold in the raspberries. I had set mine out for about 10 minutes before making the salad, but you can put them in frozen and they will thaw very quickly so you can serve the salad right after mixing. If you don't serve the salad immediately, the raspberries will thaw more and the juices will add a raspberry flavor to the entire mixture - I like it both ways!

PEACH MOUSSE RECIPE

Steps:

• Peel and dice peaches (you should have 3 cups diced), transfer to a blender or food processor, add 2 Tbsp lemon juice right away to keep from discoloring and blend until pureed. Keep puree in the blender jar until ready to use.
• In a small sauce pan (off the heat), add 1/4 cup cold water and sprinkle top with 1 Tbsp gelatin. Let sit 5 minutes to soften then stir in 1/3 cup sugar and place over medium heat, stirring just until sugar has dissolved (1 to 2 min) then remove from heat - don't overcook.
• Add gelatin mixture to the fruit puree and blend until well combined. Cover with lid and chill in refrigerator until mixture begins to thicken (2 hours).
• Once puree starts to thicken, beat 1 cup heavy whipping cream until stiff peaks form. Fold whipped cream into fruit mixture, mixing until smooth. Divide evenly between 6 ramekins or serving glasses and refrigerate until set.
• In a small saucepan, combine sliced peach, 2 tablespoons sugar and 1 Tbsp lemon juice. Place over med/high heat and stir to dissolve sugar. Bring to a boil over medium-high heat and simmer 2 minutes. Remove from heat and cool completely before spooning it over your peach mousse. Garnish with mint if desired.

PEACHY GOOD JELLO DESSERT

Steps:

• Combine graham cracker crumbs, sugar and butter and press into a 9x13 baking dish.
• Beat together cream cheese and sugar until smooth and gradually add milk.
• Fold in Cool Whip and spread over crust.
• Cut peach slices in half lengthwise and arrange over the top.
• In separate bowl, combine jello with boiling water, then stir in cold water.
• Refrigerate for 1 1/2 hours or until slightly thickened.
• Gently spoon jello mixture over peaches and refrigerate until set.

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 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.