Peach Gelatin Salad Recipe

5 1 1
Peach Gelatin Salad Recipe
Peach Gelatin Salad Recipe photo by Taste of Home
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Peach Gelatin Salad Recipe

Read Reviews
5 1 1
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
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling

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

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.
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.
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, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Peach Gelatin Salad in Taste of Home Christmas Annual Annual 2014

  • 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
  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, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Peach Gelatin Salad in Taste of Home Christmas Annual Annual 2014

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Rkenyon12 User ID: 8628745 237783
Reviewed Nov. 21, 2015

"Yummy recipe"

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