I’ve said it before and I’ll say it again. I’m old! Yep, compared to many bloggers, I’m old. I have six kids, three grown and married and have 7 grandchildren. The bulk of food bloggers are working on their first child, if that.
Why do I mention my old fart status? Jello. That’s why. Back in the stone age, when I was a kid who played with T-Rex bones for fun and dodged falling pterodactyl poop, jello was the dessert of choice. That and canned fruit, though that may have just been my mother who bought that…every…single…payday. Lots of canned fruit. LOTS. I still don’t care for canned fruit. Jello however, I still like. Though I have this bad habit of stockpiling it like there’s going to be a run on jello and then I end up with, no lie, about 50 boxes of jello. And we won’t mention how many boxes of pudding mix that I buy thinking it would be a quick dessert and then never make. And brownie mixes. And…and…never mind. Just suffice it to say that I hope you aren’t wanting to buy gummy candies anywhere anytime soon.
This started out as a creamsicle salad, which, while yummy, isn’t what I wanted. I hate being a conformist. EVERYONE makes it with orange jello. I’m a rebel.
I made it with peach jello. And cheesecake flavored pudding mix.
It’s yummy. You need this. This is creamy and peachy and jello-ey (yes, that is now a word) and very refreshing after you’ve spent an hour or so watching your body shrink as you drip sweat over a red hot grill. It’s also so easy that anyone can do it, even my husband.Â Ok, maybe I’m stretching the truth there.
Peaches And Cream Jello Salad
- 2 3 ounce packages cheesecake flavored instant pudding mix (you can sub vanilla or maybe white chocolate if you want to)
- 1 3 ounce package peach jello
- 1 1/2 cups boiling water
- 1/2 cup heavy cream
- 2 cups chopped fresh peaches
- 16 ounces cool whip
- In a large bowl, combine the pudding mix and jello. Pour the boiling water over it and stir until smooth and well blended.
- Stir in the heavy cream and stir until combined.
- Fold in the peaches.
- Fold in the cool whip.
- Chill until firm, about 2 hours.
- Serve. Eat. Burp. Ok, you don’t have to burp if you don’t want to.
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