Over a Cup: A dessert for the holiday weekend

Advertisement

photo

Diane Prather

Peach dessert/salad

• 1 1/2 cups vanilla wafers

• 1/4 cup margarine

• 2 tablespoons sugar

• 6 ounces peach gelatin

• 2 cups boiling water

• 2 cups cold water

• 29 ounces fresh peaches

• 8 ounces cream cheese

• 8 ounces whipped toppinge

• 1 cup sugar

Directions: Make the gelatin by dissolving the gelatin in the boiling water. Add the cold water/peach juice and stir. Add drained peaches. Set in the refrigerator until it’s nearly set (maybe 3 hours). Then crush the vanilla wafers and add the margarine and 1 tablespoon sugar. Mix and press into a 9x13-inch casserole dish. Bake at 350 degrees for 10 minutes. When the gelatin is nearly set, use a separate bowl to mix the creamed cheese and cup of sugar. Add the whipped topping. Take out the gelatin and add the creamed mixture. Pour over the crust. Chill.

Happy Fourth of July, everyone.

This week’s recipe is made with canned peaches and peach-flavored gelatin, although I expect it could be made into a festive Fourth of July salad by using frozen strawberries and gelatin.

To make the “Peach Salad” (which could also double as a dessert), you’ll need: 1 1/2 cups crushed vanilla wafers, 1/4 cup margarine, 2 tablespoons sugar, 2 (3-ounce) packages peach gelatin, 2 cups boiling water, 2 cups cold water, 29-ounce can of peaches, 8 ounces cream cheese, 8 ounces whipped topping, and 1 cup sugar.

Notice that there are two different measurements of sugar — one for the filling and the other for the crust.

First make the gelatin. Use a large bowl because you’ll add ingredients to the gelatin later.

Drain the juice off the can of peaches, which can be added in place of some of the cold water. Dissolve two 3-ounce packages of peach gelatin in 2 cups of boiling water. Add the cold water (part peach juice, if desired). Stir. Set the gelatin in the refrigerator to cool until almost set.

Next, preheat the oven to 350 degrees. Crush 1 1/2 cups vanilla wafers. Mix with 1/4 cup margarine (I melted mine) and 2 tablespoons sugar. Press the mixture into a 9-by-13-inch casserole dish and bake for 10 minutes. Then cool. This makes a thin crust. I think I may double the crust ingredients next time.

When the gelatin has almost set (I forgot to time it, but I think it may take about three hours), in a separate bowl, combine the creamed cheese and sugar and then add the whipped topping. (The creamed cheese should be softened.)

Take the gelatin out and mix in the cream cheese/sugar/whipped topping.

Mix well, getting to the very bottom of the gelatin bowl. Then pour it over the crust. (I didn’t have a big enough bowl for the gelatin so when I added the other mixture I had a big mess.) Chill.

As I wrote earlier in this column, I think you can use strawberries and strawberry gelatin or other fruit mixtures. I have just tried this recipe this afternoon, and it’s delicious.

I’m looking for recipes. If you have some to share, call me at 824-8809 or write to me at Box 415, Craig 81626.

This past weekend, my sisters, Charlotte and Darlene, and my brother, Duane, got together to begin work on a cookbook of our mother’s recipes (and related stories). And how many recipes there are: boxes and boxes of them.

Perhaps we’ll have the book ready about a year from now.

Comments

Use the comment form below to begin a discussion about this content.

Requires free registration

Posting comments requires a free account and verification.