Bounce a Sunday dinner – Here’s a peachy keen creamy peach double-decker Jello salad recipe from 1979, which features apricot brandy, sliced peaches and orange gelatin.
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
Sprinkle peaches with brandy and set aside. Dissolve gelatin in boiling water. Stir in cold water and chill until thickened. Fold peaches into half the gelatin and spoon into 6-cup mold. Chill until set but not firm, about 10 minutes.
Blend whipped topping into remaining gelatin and spoon over clear layer in mold. Chill until firm, about 4 hours.
Unmold. Garnish with crisp salad greens, if desired.