Retro Recipe: Peaches & Cream Jello
(3-ounce) packages of peach flavored gelatin
- 3 1/2 cups
- 1 1/4 cups
- 3/4 cup
peach schnapps (or substitute cold water for non-alcoholic version)
(14-ounce) can sweetened condensed milk
(15-ounce) can sliced peaches
- 2 envelopes
Knox unflavored gelatin
In a medium bowl, stir 2 cups boiling water into both packages of peach gelatin for 2 minutes until the gelatin is fully dissolved. Stir in 3/4 cups cold water and 3/4 cup peach schnapps. Refrigerate until gelatin thickens to the consistency of raw eggs. Drain peaches well and arrange them in a formation in the bottom of the mold. Reserve the syrup from the can. Spoon the thickened peach gelatin into the mold over the arranged peach slices. Refrigerate until the gelatin is set but not firm (gelatin should stick the fingers when touched).
Meanwhile, in a medium bowl, sprinkle 2 packages of unflavored gelatin (Knox) over 1/2 cup cold water and allow the gelatin to absorb the water. Stir in 1 1/2 cups boiling water for 2 minutes until gelatin is fully dissolved. Stir in sweetened condensed milk and peach syrup until the mixture is smooth. Refrigerate mixture until slightly thicken then gently spoon into the mold over the peach gelatin layer. Refrigerate overnight or until firm.
To unmold your Jell-O mold, fill a sink or basin with warm water. Dip the mold just to the rim in the warm water for about 10 seconds. Lift from water, hold upright, and shake slightly to loosen the gelatin from mold. Place a cold, moistened plate over the top of the mold and invert the plate and mold together. Carefully lift the mold, if gelatin does not release dip the mold in warm water and try again.