Lemon Jell-O, canned peaches and almond extract made for a tasty dessert!
1 can (29oz) sliced peaches
1 package (3 oz) Jell-O Lemon Gelatin
1/4 cup sugar
Dash of salt
1 cup boiling water
1/4 teaspoon almond extract
2 cups Birds Eye Cool Whip Non-Dairy Whipped Topping, thawed
Drain peaches, reserving 1/3 cup of the syrup. Chop peaches. DIssolve gelatin, sugar, and salt in boiling water. Add reserved syrup. Chill until slightly thickened. Blend almond extract into whipped topping; gradually blend into gelatin, then fold in the peaches. Pour into 5-cup mold. Chill until firm-about 4 hours. Unmold. Makes 5 cups or 10 servings.
First of all, from now on I will ALWAYS add almond extract to my whipped cream – yum!! After getting over the odd beige color and lumpy peach chunks, I will say this batch came out pretty tasty. Obviously canned fruit is still canned fruit but this would be great with fresh peaches. I also think if I were more of a Jell-O master I could have done some sort of swirl technique in the glass to make it look prettier. This recipe gets a four out of four (wow!) because I could maybe see myself making it again ( or at least the whipped cream)!
// all recipes copyright 1973 general foods corporation