Peaches and Cream Salad

More fruit salads below.

Ingredients:

• 1 can (28 ounces) peaches in syrup, drained, reserve syrup (about 2 cups drained peaches)
• 1 package lemon flavored gelatin
• 2/3 cup creamed cottage cheese
• 1/2 cup chopped pecans
• 1/2 cup chilled whipping cream

Preparation:

Heat one cup of syrup from peaches until hot. In a medium bowl, empty gelatin; add hot peach syrup and stir until gelatin is completely dissolved. Cool. Chill until gelatin mixture is thickened -- a little thicker than unbeaten egg white.

Lightly oil a 1-quart mold with vegetable oil; set aside. Set a bowl and beaters in refrigerator to chill.

When gelatin mixture is thickened, mix in peaches and cottage cheese and pecans. Using the chilled bowl and beaters, beat whipped cream to soft peaks. Fold whipped cream into gelatin mixture and turn into the prepared mold. Chill in refrigerator until firm. Unmold and garnish with mint leaves and/or a few slices of peaches, if desired.

Tip: Unmolding Gelatin First run the tip of a knife around the top edge to loosen and let in some air. Invert mold onto a chilled plate. If mold cannot be lifted off immediately, wet a clean towel in hot water, quickly wring it almost dry, and wrap hot towel around mold for a few seconds. Repeat if necessary.

More Fruit Salad Recipes
1950 Fruit Salad
Fruit Salad with Peaches
Fruit and Nut Salad
Easy Fresh Fruit Salad
Millionaire Fruit Salad
Delightful Fruit Salad
Frozen Fruit Salad
Molded Cranberry Salad
Blueberry Jello Salad
Ginger Ale Fruit Salad Mold
Cranberry Salad
Strawberry Pretzel Salad
Fruit Cocktail Salad Loaf

More Fruit Salads
More Salad Recipes

Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter