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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Peach Mousse Recipe

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This recipe for Peach Mousse is from Westminster Church of God S.A.L.T. Ministry Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

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)

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.

Personal Notes:
Personal Notes:
This is a very light and not to sweet dessert.

 

 

 

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