It's hard to believe that something so pretty could be so easy to make, but this Peaches & Cream Layered JELL-O Salad is fridge-ready in just 20 minutes.
What You Need
Original recipe yields 8 servings
1 can (15.25 oz.) peach halves in juice, undrained
1 cup boiling water
1 pkg. (3 oz.) JELL-O Peach Flavor Gelatin
1 Tbsp. fresh lemon juice
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
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Let's Make It
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.
Enjoy your favorite foods while keeping portion size in mind.
Serve over crisp salad greens.
How to Unmold Gelatin
Dip filled loaf pan in warm water for about 15 seconds. Gently pull gelatin from around edges of pan with moistened fingers. Place moistened serving plate on top of pan. Invert pan and plate; holding pan and plate together, shake slightly to loosen. Gently remove pan and center gelatin on plate.
How to Double
Prepare as directed, doubling all ingredients and using a 9x5-inch loaf pan.
Prepare using PHILADELPHIA Neufchatel Cheese.
Prepare salad in a 4-cup mold instead of the loaf pan.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.