Dessert Recipes
Peaches 'n' Cream Gelatin Dessert
Yield: 12 to 15 servings
Ingredients
Base
- 1 1/3 cups Graham cracker crumbs (about 22 squares)
- 1/4 cup granulated sugar
- 1/3 cup butter, melted
Topping
- 8 ounces cream cheese, softened
- 1/4 cup sugar
- 1/4 cup milk
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 (15 1/4 ounce) can sliced peaches, drained
- 1 (3 ounce) box peach gelatin
- 3/4 cup boiling water
- 1 1/4 cups cold water
Instructions
- In a bowl, combine the crumbs, sugar and butter. Press into a 13 x 9 x 2 inch dish.
- In a mixing bowl, beat the cream cheese and sugar until smooth; gradually add the milk.
- Fold in the whipped topping. Spread over crust.
- Cut peach slices in half lengthwise; arrange over top.
- In a bowl, dissolve the gelatin in boiling water; stir into the cold water.
- Refrigerate for 1 1/2 hours or until slightly thickened.
- Gently spoon gelatin over peaches; refrigerate until set.
- Cut into squares.