Spiced Peach Jello Salad Recipes

Steps:

• In a large saucepan, combine the sugar, vinegar and water. Tie cloves and cinnamon in a cheesecloth bag; place in the saucepan. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Remove from the heat and discard spice bag. Add gelatin; stir until dissolved. Drain peaches, reserving syrup; set peaches aside. Add water to syrup to equal 2 cups. Add to gelatin mixture; stir well. , Chill until slightly thickened. Thinly slice peaches; add to gelatin. Pour into a 2-qt. glass bowl; chill until firm.

Steps:

• 1. Dissolve small package of jello in 1 cup of boiling water. Add 8 oz. cream cheese, and stir until dissolved.
• 2. Place mixture in the refrigerator for about 1 hour, until it is thick but not completely jelled.
• 3. Fold in 8 oz. whipped topping, 1 small can of drained peaches, and 1/2 cup chopped pecans.
• 4. Refrigerate for at least 4 hours prior to serving.

Steps:

• Drain peaches, measuring 3/4 cup syrup.
• Chop peaches coarsely.
• Bring syrup, vinegar, sugar and spices slowly to a boil.
• Add peaches, simmer for 10 minutes.
• Strain syrup and discard cloves.
• Add enough peach juice or water to make 1 cup.
• Dissolve Jello in hot syrup.
• Add cold water (if I have enough peach syrup, I use what I have) and peaches.
• Cool, then pour into mold.
• (The times I made this recipe, I have doubled it.)

Steps:

• Mix together the peach jello, boiling water and cream cheese, then cool.
• Add the sugar, salt, vanilla and lemon juice.
• Mix well.
• Add the crushed pineapple, along with the juice.
• Chill.

Steps:

• Arrange half of the peach slices in a 6-cup ring mold coated with cooking spray. In a small bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve., Stir in ginger ale. Pour half of the mixture over peaches; sprinkle with walnuts. Refrigerate 30 minutes or until set but not firm. Let remaining gelatin mixture stand at room temperature., Carefully arrange remaining peach slices over gelatin in mold. Spoon remaining gelatin mixture over top. Refrigerate until firm. Unmold onto a serving plate.