Tuesday, September 28, 2010

Creamy Peach Jello Ring

Decided to walk on the wild side on Sunday and make jello....in a mold! I have tons of fresh peaches, so I found an old orange jello recipe that's been a favorite and substituted peach jello and garnished with fresh peaches. This would look just as pretty in a 13x9 dish, then cut in to squares to serve.**Remember that you can't put fresh cut peaches in jello - it won't set up.

1 (20 oz.) can crushed pineapple, undrained (+ cold water - see below)
1 1/2 cups boiling water
cold water
1 large package (or 2 small pkgs.) peach flavored Jello
1 (8 oz.) pkg. cream cheese, room temperature.

Drain pineapple, but reserve juice in a measuring cup. Add enough cold water to the juice to make 1 1/2 cups cold liquid. Stir jello in to boiling water and stir for about 2 minutes or until dissolved. Stir in the cold pineapple juice and water then add the crushed pineapple and mix well. Pour about 2/3 of the jello in to a mold or 13x9 serving dish. Set the other 1/3 of the jello mixture aside and keep at room temp. Refrigerate jello in dish for about 2 hours or until set, but not firm. Mix the cream cheese with an electric mixer until smooth, then pour the remaining gelatin in and mix up. Pour the cream cheese mixture over the top of the set gelatin, then return to the fridge for several hours until set firm. Garnish with fresh peaches

*If using a mold, dip the mold into warm water for about 15 seconds, then turn out onto serving plate.