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.

Creamy double-decker peach Jello salad (1979)

Yield: Makes 5 cups or 10 servings

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Ingredients

• 1 can (16 ounces) sliced peaches, drained and diced
• 2 tablespoons apricot brandy (optional)
• 2 packages (3-ounce) or 1 package (6 oz.) JELL-O Orange Flavor Gelatin
• 2 cups boiling water
• 1-1/2 cups cold water
• 1 container (4 oz.) Cool Whip, thawed

Instructions

1. Sprinkle peaches with brandy and set aside.
2. Dissolve gelatin in boiling water. Stir in cold water and chill until thickened.
3. Fold peaches into half the gelatin and spoon into 6-cup mold. Chill until set but not firm, about 10 minutes.
4. Blend whipped topping into remaining gelatin and spoon over clear layer in mold. Chill until firm, about 4 hours.
5. Unmold. Garnish with crisp salad greens, if desired.

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Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 59 Total Fat: 0g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 46mg Carbohydrates: 12g Fiber: 1g Sugar: 11g Protein: 2g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

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)
3 bananas
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