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Prep Time: 60 Minutes Cook Time: 2880 Minutes |
Ready In: 2940 Minutes Servings: 14 |
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A holiday favorite with my family for 22 years now - I actually won 1st place in the one and only cooking contest I entered years ago. Can be used as a side or dessert. I make it over 2 days, and it is well worth the time and effort! Actual hands-on cook time has been estimated since I really haven't paid attention to it ... I'm usually working on other food items simultaneously. Ingredients:
1 (3 ounce) package peach gelatin |
1 cup boiling water |
3/4 cup cold water |
3 cups peaches, sliced |
1 small banana, sliced (place slices in lemon juice to prevent browning) |
1 (1/4 ounce) envelope unflavored gelatin |
3 tablespoons cold water |
1/2 cup half-and-half |
8 (8 ounce) packages cream cheese, softened |
1 cup whipping cream |
1/2 cup sugar |
2 tablespoons sugar |
1 cup peach puree |
Directions:
1. Dissolve peach gelatin in 1 cup boiling water; stirring until dissolved. Add cold water and mix well. Chill until it reaches the consistency of an unbeaten egg white.
2. Stir in sliced peaches and banana. Pour mixture in to a lightly oiled 8-cup mold (I use a bunt pan). Chill until set. (This is where I usually let it set overnight, then resume the following the next day).
3. Soften unflavored gelatin in 3 tablespoons cold water. Scald half and half, then stir in to softened gelatin. Beat cream cheese with electric mixer. Add whipping cream, sugar, and pureed peaches; mix well. Add to gelatin mixture and stir well. Pour over peach and banana layer; chill at least 8 hours or until firm. (I like to leave it in the mold a 2nd night, although it is not imperative).
4. Dip mold in warm water to loosen the salad from the sides. Invert on to a serving plate, perhaps on top of a bed of lettuce for a nice presentation. Decorate with stemmed parsley, pecan halves, whole cranberries - make it your own masterpiece!
5. Be sure to refrigerate until ready to serve.
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