Bess Ingram's Peach Jello Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Salad:
1 large box peach Jello
3 T. Worcestershire Sauce
1/2 c. to 1 c. walnuts, chopped (more or less is your preference)
2 pints cranberry juice
1/2 tsp. nutmeg
1 large can drained peaches
Topping:
1 large package cream cheese
8 oz. sour cream
1/2 c. sugar
walnuts, butter, salt
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Directions: |
Directions:Boil 1 c. cranberry juice and pour over dry jello. Add nutmeg and Worcestershire sauce. Add the rest of the cranberry juice, nuts, and peaches. Refrigerate until firm.
Sauté the nuts in butter and salt. Mix cream cheese, sour cream and sugar. Spoon onto top of jello and sprinkle with the nut mixture. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:15 minutes plus 6 hours refrigeration for the jello |
Personal
Notes: |
Personal
Notes: My grandmother and now my mother make this at every holiday gathering. It adds something cool to the meal and at the same time the Worcestershire sauce adds a little spice to the jello salad.
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