Peach Bavarian
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
Reviews
This has been a favorite recipe in our home since it first appeared in TOH! I made it that month,
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.
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.
Does anyone know whether you have to use the frozen whipped topping? Can you make your own whipped cream from real cream? THank you
This is delicious even without the added sugar and peach juice!
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.
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.
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.
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.
A family favoite. Absolutely delicious!