Peach Bavarian

Name: Peach Bavarian
Prep time: 15 min
Total time: 15 min
Yield: 8 servings.
Ingredients: 1 can (15-1/4 ounces) sliced peaches; 2 packages (3 ounces each) peach or apricot gelatin; 1/2 cup sugar; 2 cups boiling water; 1 teaspoon almond extract; 1 carton (8 ounces) frozen whipped topping, thawed; Additional sliced peaches, optional

Fruit molds are my specialty. This one, with its refreshing peach taste, makes a colorful salad or dessert. —Adeline Piscitelli, Sayreville, New Jersey

Ingredients

1 can (15-1/4 ounces) sliced peaches
2 packages (3 ounces each) peach or apricot gelatin
1/2 cup sugar
2 cups boiling water
1 teaspoon almond extract
1 carton (8 ounces) frozen whipped topping, thawed
Additional sliced peaches, optional

Directions

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 syrup. 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.

Nutrition Facts

1 slice: 249 calories, 5g fat (5g saturated fat), 0 cholesterol, 53mg sodium, 47g carbohydrate (47g sugars, 0 fiber), 2g protein.

Originally published as Peach Bavarian in Taste of Home October/November 1993

Reviews

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Average Rating:

DragonSlayersRosebud

Apr 7, 2018

Light airy salad, compliment to Easter dinner. Very pretty too! I would skip the extra sugar. I used light cool whip and I could see using sugar free peach jello the next time to make it diabetic friendly. I think this would be great for a baby shower.
Anne Bernadette

Apr 2, 2018

This was as beautiful as it was tasty and a light, refreshing salad for our Easter dinner. I doubled the recipe and used a Bundt pan as the mold. I presented it on a glass footed tray surrounded by red lettuce around its edges. I did omit the sugar and did not double the almond extract. It was perfect and enjoyed by all.
Marta

Mar 12, 2018

Does anyone know whether you have to use the frozen whipped topping? Can you make your own whipped cream from real cream? THank you
LauraManning

Mar 11, 2018

This is delicious even without the added sugar and peach juice!
cathybuxy

Mar 10, 2018

This is very good! I have made it several times and always get compliments. I add only 1/2 tsp almond extract as I think 1 tsp can be overwhelming.
nashannan

Jun 25, 2017

A slightly different version has been a staple at our family dinners since the 1960s.1 29-oz can peach slices (peaches chopped slightly)1 3-oz pkg lemon gelatin1/4 C sugardash salt1/4 C boiling water1 tsp almond extract2 C frozen whipped topping, thawedDrain peaches, reserving 1/3 C of juice. Chop peaches.Dissolve gelatin, sugar, and salt in boiling water. Add reserved juice.Chill until slightly thickened.Blend almond extract into whipped topping.Gradually blend into gelatin mixture. Fold in peaches.Pour into bowl or mold. Refrigerate.
charlenepaugustyn

Apr 15, 2013

Made this for a B'day party & it turned out very pretty & great taste. Had this recipe "to try", since it appeared in the 10-11/93 pg.37 book, but had a different picture shown. I used additional CANNED peach slices, on the plate, around the mold & cut some of the slices, into smaller pieces for the top, with a half of maraschino cherry, placed between the small pieces of peaches. Very pretty! Loved the almond taste. Next time, think I will put this into small dessert glasses & serve as a light dessert. Thanks for the good recipe.
Mishykrum

Nov 20, 2012

Really easy and very smooth and creamy. Forgot all about jello molds till some of my clients started talking about it. I've made this years ago and it's time to bring it back. Making this for a Thanksgiving side.
365sunnydaze

Mar 24, 2011

A family favoite. Absolutely delicious!
amyefelton

Nov 19, 2009

A family favorite that we usually enjoy at big family dinners like Thanksgiving and Christmas.