Peach Gelatin Salad Recipe
Peach Gelatin Salad Recipe photo by Taste of Home

Peach Gelatin Salad Recipe

Publisher Photo
My mother always asked our family what we wanted to eat for holiday dinners. Without exception, our requests included this refreshing gelatin. Toasted walnuts give it a little crunch.—Dennis King, Navarre, Florida
TOTAL TIME: Prep: 15 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 8 servings

Ingredients

  • 1 can (29 ounces) sliced peaches, drained
  • 1-1/2 cups boiling water
  • 2 packages (3 ounces each) lemon gelatin
  • 1 can (12 ounces) ginger ale, chilled
  • 1/3 cup chopped walnuts, toasted

Directions

  1. 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.
  2. 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.
  3. Carefully arrange remaining peach slices over gelatin in mold. Spoon remaining gelatin mixture over top. Refrigerate until firm. Unmold onto a serving plate. Yield: 8 servings.
Editor's Note: To toast nuts, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until lightly browned, stirring occasionally. Or, spread in a dry nonstick skillet and heat over low heat until lightly browned, stirring occasionally.
Originally published as Peach Gelatin Salad in Taste of Home Christmas Annual Annual 2014

Reviews for Peach Gelatin Salad

AVERAGE RATING
   (0)
RATING DISTRIBUTION
5 Star
 (0)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT