Peach Cranberry Gelatin Salad Food

PEACH-CRANBERRY GELATIN SALAD

Steps:

• Place peach gelatin in a large bowl. Bring 2 cups of water to a boil; pour over gelatin. Stir until dissolved. Add orange juice and mix well. Chill until partially set. , Fold in peaches. Pour into a 3-qt. serving bowl. Chill until firm. Place cranberry gelatin in another bowl. Bring remaining water to a boil; pour over gelatin. Stir until dissolved. Add cranberry juice and mix well. , In a food processor, combine the oranges, cranberries and sugar; process until the fruit is coarsely chopped. Add to the cranberry gelatin. Carefully spoon over gelatin. Chill until set.

CRANBERRY GELATIN SALAD I

Steps:

• Combine the gelatin and boiling water; stir until gelatin is dissolved. Mix in cranberry sauce and pineapple.
• Transfer to glass serving dishes. Sprinkle with chopped nuts. Chill until set and serve.

PEACH GELATIN SALAD

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.

SO-SIMPLE CRANBERRY GELATIN SALAD

Steps:

• Lightly brush 6 1/2-cup ring mold or 1 1/2-quart decorative bowl with vegetable oil.
• In large bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Stir in cranberry-orange sauce. Fold in raspberries. Pour into mold or bowl. Cover and refrigerate at least 6 hours but no longer than 24 hours.
• To unmold salad from ring mold, dip mold into hot water for 10 seconds. Place serving plate upside down onto mold; turn plate and mold over, then remove mold. Refrigerate salad until serving. If using decorative bowl, do not unmold; scoop salad from bowl to serve.

A CRANBERRY SALAD KEEPSAKE

Steps:

• Stir boiling water and cherry gelatin together in a bowl until gelatin is completely dissolved.
• Heat cranberry sauce in a saucepan over medium heat until melted; stir into gelatin mixture.
• Stir apples and walnuts into the cranberry sauce mixture; add pineapple with juice and mix well. Refrigerate until set, 8 hours to overnight.

STRAWBERRY OR PEACH PIE

Steps:

• Set aside four whole berries for garnish. Slice remaining strawberries and set aside. In a large saucepan, combine cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
• Remove from the heat; stir in gelatin and sugar until dissolved. Stir in sliced strawberries. Pour into the crust. Cover and refrigerate for 2 hours or until firm.
• Cut reserved strawberries in half. Garnish each serving with whipped topping and a berry half.

PEACH JELLO SALAD

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.

PEACH JELLO FLUFF SALAD RECIPE

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.