Peaches 'n' Cream Salad Recipe

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Peaches 'n' Cream Salad Recipe
Peaches 'n' Cream Salad Recipe photo by Taste of Home
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Peaches 'n' Cream Salad Recipe

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Luscious fruit, cream cheese and gelatin come together to create an easy side dish for any occasion. The chopped pecans dotting the bottom layer provide a pleasing crunch, notes Mrs. Eugene Braunschweig of Delafield, Wisconsin. "It's a very satisfying salad," she adds.
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
9 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1 package (3 ounces) lemon gelatin
  • 3/4 cup boiling water
  • 1 cup orange juice
  • 1 envelope whipped topping mix (Dream Whip)
  • 1 package (3 ounces) cream cheese, softened
  • 1/4 cup chopped pecans, optional
  • PEACH LAYER:
  • 1 package (3 ounces) lemon gelatin
  • 1 cup boiling water
  • 1 can (21 ounces) peach pie filling

Directions

In a bowl, dissolve gelatin in water; add orange juice. Refrigerate until partially set. Prepare topping mix according to package directions. In a bowl, beat cream cheese until smooth; fold in whipped topping and pecans if desired. Fold into gelatin mixture. Pour into an ungreased 8-in. square dish. Refrigerate until firm.
For peach layer, dissolve gelatin in water; stir in pie filling. Chill until partially set. Carefully pour over creamy gelatin layer (pan will be full). Chill until firm. Yield: 9 servings.
Originally published as Peaches 'n' Cream Salad in Country Woman March/April 1999, p40

Nutritional Facts

1 each: 198 calories, 4g fat (3g saturated fat), 10mg cholesterol, 82mg sodium, 37g carbohydrate (35g sugars, 1g fiber), 3g protein.

  • 1 package (3 ounces) lemon gelatin
  • 3/4 cup boiling water
  • 1 cup orange juice
  • 1 envelope whipped topping mix (Dream Whip)
  • 1 package (3 ounces) cream cheese, softened
  • 1/4 cup chopped pecans, optional
  • PEACH LAYER:
  • 1 package (3 ounces) lemon gelatin
  • 1 cup boiling water
  • 1 can (21 ounces) peach pie filling
  1. In a bowl, dissolve gelatin in water; add orange juice. Refrigerate until partially set. Prepare topping mix according to package directions. In a bowl, beat cream cheese until smooth; fold in whipped topping and pecans if desired. Fold into gelatin mixture. Pour into an ungreased 8-in. square dish. Refrigerate until firm.
  2. For peach layer, dissolve gelatin in water; stir in pie filling. Chill until partially set. Carefully pour over creamy gelatin layer (pan will be full). Chill until firm. Yield: 9 servings.
Originally published as Peaches 'n' Cream Salad in Country Woman March/April 1999, p40

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MY REVIEW
BrendainPa User ID: 861741 19986
Reviewed Apr. 25, 2011

"This dish in incredibly sweet; not sure how to remedy that, perhaps substitute Cool Whip for the Dream Whip. Or use fresh fruit rather than canned pie filling."

MY REVIEW
zucchinilady User ID: 3149814 28827
Reviewed Jul. 23, 2009

"WOW...does this ever wake up the taste buds! Family request this a lot/nice summer dish."

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