Peaches and Cream Jello

Browsing on Pinterest is one of my favorite thing to do nowadays. I keep on hunting new recipes that I can try, which won't leave you disappointed. There are millions of them from main dishes up to desserts, with step by step how to's, and with matching boards like masterpieces.

A few weeks ago I came across with this old fashioned dessert, the jello mold. I was fascinated by the versatility of this gelatin. You can add it to a dessert or salad as a binder. It's fun to mold this into anything, easy to make, and it's inexpensive. The possibilities are endless.

Jello desserts bring back a lot of memories of my childhood. In every gathering or parties, it's always included in the menu, whether it's a fiesta, baptism, birthday, or even weddings. We always buy jello in the grocery store, and our favorite is "peaches and cream," so I decided to try this recipe.

My last attempt wasn't very successful but the taste was good. I won't give up and keep on trying. Since St Patrick Day is coming, I'll make a green jello for my next post. I guarantee that this will be a hit to your next party or buffet!

Ingredients:

2 (3 oz) packages of peach flavored gelatin
3 1/2 cups boiling water
1 1/4 cups cold water
3/4 cup pineapple juice
1 (14 oz) can sweetened condensed milk
1(15 oz) can sliced peaches
2 envelopes Knox unflavored gelatin

Procedure:

1. In a medium bowl, stir 2 cups boiling water into both packages of peach gelatin for two minutes. Stir in 3/4 cup pineapple juice. and 3/4 cup cold water. Refrigerate until gelatin thickens to the consistency of raw eggs. Drain peaches well and arrange them in a formation in the bottom of the mold. Reserve the syrup from the can. Spoon the thickened peach gelatin into the mold over the arranged peach slices. Refrigerate until the gelatin is set but not firm (gelatin should stick the fingers
when touched).

 

2. Next in a medium bowl, sprinkle two packages of unflavored gelatin (Knox) over 1/2 cup of cold water and allow the gelatin to absorb the water. stir in 1 1/2 cup boiling water for two minutes until gelatin is fully dissolved. Stir in condensed milk and peach syrup until the mixture is smooth.. Refrigerate mixture until slightly thicken then gently spoon into the mold over peach gelatin layer. Refrigerate overnight or until firm.

3. To unmold the Jello, fill a basin with warm water. Dip the mold just to the rim in the warm water for 10 seconds. Lift from water, hold upright, and shake slightly to loosen the gelatin from mold. Place a cold, moistened plate over top of the mold and invert the plate and mold together. Carefully lift the mold, if gelatin does not release, lift the mold in warm water and try again.

Credit: http://www.thekitchn.com/retro-recipe-peaches-cream-jello-115375