Creamy double-decker peach Jello salad recipe
Bounce a Sunday dinner – Here’s a peachy keen creamy double-decker peach jello salad recipe from 1979, which features apricot brandy, sliced peaches and orange gelatin.
Here are some variations to try!
Peach jello salad: Vintage Mississippi recipe from 1975
1 3 oz. pkg. peach jello
8 oz. cream cheese
1 small can sliced peaches
2 C. prepared dream whip or whipped topping
Prepare jello, substituting the peach syrup [from the canned peaches] for part of the water. Pour jello, peaches, cream cheese and topping into a blender for one second, or blend all ingredients by hand until well blended. Pour into bowl and place in refrigerator until firm.
From the Clarion-Ledger (Jackson, Mississippi) May 20, 1975
Peach jello salad: Vintage Alabama recipe from 1972
2 3-ounce packages of peach gelatin dessert (jello)
1 large can of sliced or halves peaches (heavy syrup)
1 tsp. almond flavoring.
Add 2 cups boiling water to the two packages of jello. Add enough peach juice and water to make another 1-3/4 cups of liquid. Add 1 tsp. almond flavoring. Add the 3 bananas sliced and the can of peaches cut up. Pour into a ring or molds to congeal. Frozen peaches are a very good substitute for the canned peaches, or you may use 1 pkg. of the jello, 1-1/2 bananas and a small can of peaches and 1/2 tsp. almond flavoring.
From The Anniston Star (Anniston, Alabama) Feb 27, 1972