It’s a see-through dessert! This gelatin-based pie offers a clear filling, making it possible for you to see the embedded peaches, cherries and inside of the nilla-wafer pie crust both when looking at the whole pie, and with every slice.
Peach icebox pie
Three favorites in one! Cookies! Jello! Lucious canned cling peaches!
Peach icebox pie recipe
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
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.
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.