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. (Check out the variations below the recipe, too!)
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 halved 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