Ingredients: |
Ingredients: 1 large can or 2 small cans (14.75 oz. ea.) drained sliced peaches in light syrup or juice (reserve juice) 1 large package or 2 small packages of peach Jello 1 - 8 oz. package cream cheese, softened - room temperature 1 large Cool Whip (frozen topping), thawed 1 c. peach juice (reserved from drained peaches)
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Directions: |
Directions:Use a 9"x13" glass pan.
Drain peaches; reserving juice to make 1 c. liquid (if necessary, water can be added to juice to make 1 c.). In a small saucepan, over medium heat, combine juice and dry Jello; stir constantly until Jello dissolves in liquid. Set aside to cool Put drained peaches in a blender; blend until smooth. Cut cream cheese into approximately 8-10 pieces; gradually add a few pieces at a time, blending well after each addition. Add half of the cooled juice-Jello mixture to the blender; blend until incorporated. Repeat adding remaining juice-Jello mixture to blended. Pour blended mixture into a large bowl; cover with Saran Wrap; refrigerate until mixture starts to thicken. Fold, stir or whip in thawed Cool Whip. (I prefer to whip the mixture as I feel it blends better.) Pour mixture into a 9"x13" pan; cover; refrigerate overnight. Cut into squares or rectangles for serving. May be served as is or for a prettier look, add a dollop of Redi-Whip on top each serving. |