Peach icebox pie: A transparent pie made with gelatin, fruit and vanilla wafers (1949)

Peach icebox pie – Three favorites in one! Cookies! Jello! Lucious canned cling peaches!

Peach icebox pie recipe

Ingredients

1 cup fine vanilla wafer crumbs
1/4 cup melted butter or margarine
12 to 15 whole vanilla wafers
1 package lemon Jell-O
2 cups hot water
6 canned cling peach halves
6 maraschino cherries
Whipped cream

Instructions

Blend crumbs and butter together. Pat firmly into bottom of 8-inch round dish or layer cake pan. Stand whole wafers around edge of dish, pressing firmly into crumbs. Chill.

Dissolve the Jell-O in hot water and cool until slightly thickened. Arrange well-drained peaches and cherries in crumb shell; cover with Jell-O and chill until firm. Cut into wedges and serve with whipped cream. Serves 6.

>> Also see: Peach meringue cake recipe (1950)

Picnic supper dessert

Cool, colorful sliced cling peaches spooned right from the can. Serve them plain, or make peach sundaes.

Your grocery money cannot buy bigger, better, prettier peaches than California clings! Leisurely tree-ripened until they’re deep golden yellow and bursting with luscious juicy peach flavor. These are the tender beauties you want for salads, desserts, and baked goods.

A smart buy, priced right, easy to get. Wonderful work-saver in the summertime. Keep several cans handy!