PEACH JELLO RECIPES

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EASY PEACH JELLO JAM RECIPE - FOOD.COM



Easy Peach Jello Jam Recipe - Food.com image

Make and share this Easy Peach Jello Jam recipe from Food.com.

Total Time 25 minutes

Prep Time 25 minutes

Yield 3-4 pints

Number Of Ingredients 4

6 cups mashed fruit
3 cups sugar
2 (3 ounce) packages jello peach gelatin
1 tablespoon lemon juice (optional)

Steps:

  • Mix fruit and sugar in large pan.
  • Bring to a boil and boil 3 minutes.
  • Add Jello.
  • Freeze in freezer containers.

Nutrition Facts : Calories 989.9, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 264.1, CarbohydrateContent 251.2, FiberContent 0, SugarContent 248.6, ProteinContent 4.4

PEACHY GOOD JELLO DESSERT RECIPE - FOOD.COM



Peachy Good Jello Dessert Recipe - Food.com image

A combination of cream cheese and whipped topping on a graham cracker crust topped off with peach slices and peach jello makes for a wonderful make ahead dessert. Allow time in the refrigerator to set.

Total Time 30 minutes

Prep Time 30 minutes

Yield 12 serving(s)

Number Of Ingredients 11

1 1/3 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
1 (8 ounce) package cream cheese, softened
1/4 cup sugar
1/4 cup milk
1 (8 ounce) carton Cool Whip, thawed
1 (15 ounce) can sliced peaches, drained well
1 (3 ounce) package peach Jell-O
3/4 cup boiling water
1 1/4 cups cold water

Steps:

  • Combine graham cracker crumbs, sugar and butter and press into a 9x13 baking dish.
  • Beat together cream cheese and sugar until smooth and gradually add milk.
  • Fold in Cool Whip and spread over crust.
  • Cut peach slices in half lengthwise and arrange over the top.
  • In separate bowl, combine jello with boiling water, then stir in cold water.
  • Refrigerate for 1 1/2 hours or until slightly thickened.
  • Gently spoon jello mixture over peaches and refrigerate until set.

Nutrition Facts : Calories 285.8, FatContent 17.6, SaturatedFatContent 11.3, CholesterolContent 35.1, SodiumContent 191.8, CarbohydrateContent 30.7, FiberContent 0.8, SugarContent 25.2, ProteinContent 3.1

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