Time 15m Yield 8 servings. Number Of Ingredients 5 Steps:
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 1 batch Number Of Ingredients 7 Steps:
Drain peaches, measuring 3/4 cup syrup. Chop peaches coarsely. Bring syrup, vinegar, sugar and spices slowly to a boil. Add peaches, simmer for 10 minutes. Strain syrup and discard cloves. Add enough peach juice or water to make 1 cup. Dissolve Jello in hot syrup. Add cold water (if I have enough peach syrup, I use what I have) and peaches. Cool, then pour into mold. (The times I made this recipe, I have doubled it.)
Time 1h Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
Mix together the peach jello, boiling water and cream cheese, then cool. Add the sugar, salt, vanilla and lemon juice. Mix well. Add the crushed pineapple, along with the juice. Chill.
Time 4h15m Number Of Ingredients 6 Steps:
In a medium saucepan, whisk together Jello mix, pudding mix, and water. Cook over medium heat and bring to a boil. Remove the saucepan from heat and pour into a large mixing bowl. Cover with plastic wrap. Refrigerate until mixture has thickened (overnight or for about 4-6 hours). Once mixture has thickened, beat until creamy with an electric hand mixer. Fold in Cool Whip, marshmallows, and fruit. Chill for about an hour before serving.
Time 25m Yield 8-10 servings. Number Of Ingredients 7 Steps:
In a large saucepan, combine the sugar, vinegar and water. Tie cloves and cinnamon in a cheesecloth bag; place in the saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Remove from the heat and discard spice bag. Add gelatin; stir until dissolved. Drain peaches, reserving syrup; set peaches aside. Add water to syrup to equal 2 cups. Add to gelatin mixture; stir well. , Chill until slightly thickened. Thinly slice peaches; add to gelatin. Pour into a 2-qt. glass bowl; chill until firm.
Time 5h20m Yield 8 servings Number Of Ingredients 5 Steps:
Drain peaches, reserving 3/4 cup juice. Chop peaches. Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in reserved pineapple juice and lemon juice; pour 1-1/4 cups into 8x4-inch loaf pan sprayed with cooking spray. Refrigerate 1 hour or until gelatin is set but not firm. Add remaining gelatin mixture gradually to cream cheese in medium bowl, whisking after each addition until blended. Stir in peaches. Spoon over gelatin layer in pan. Refrigerate 4 hours or until firm. Unmold before serving to serve.
