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Peaches & Cream Gelatin Delight

NESTLÉ CARNATION
Prep:
15 mins
Cooking:
10 mins
Cooling:
60 mins
Yields:
10 servings
A beautiful dessert made with pineapple gelatin, cream cheese and topped with maraschino cherries. Your guests will enjoy this cool citrus taste enhanced by a vanilla cookie flavor.

Ingredients

  • 1/2 cup (1 stick) butter
  • 1 1/2 cups crushed vanilla wafers (about 45) or Maria cookies (about 30)
  • 1 envelope (.25 oz.) unflavored gelatin
  • 1/3 cup fresh lemon juice (about 2 lemons)
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 1 can (14 oz.) NESTLÉ® CARNATION® Sweetened Condensed Milk
  • 1 pkg. (8 oz.) cream cheese, at room temperature, cut in cubes
  • 1 can (8.75 oz.) sliced peaches, drained
  • 7 maraschino cherries, blotted dry
  • 1 package (3 oz.) pineapple-flavored gelatin

Directions

PREHEAT oven to 350º F.

MELT butter in small saucepan. Stir in cookie crumbs until well blended. Press crumbs onto bottom of ungreased 9-inch springform pan. Bake for 10 minutes.

DISSOLVE unflavored gelatin in lemon juice in small bowl. Place evaporated and condensed milks, cream cheese and dissolved gelatin in blender; blend until smooth. Pour mixture over crust; refrigerate for 1 hour.

ARRANGE peaches and cherries on chilled pie. Prepare pineapple gelatin as directed on package. To prevent fruit from floating, pour about 1/4 inch of gelatin over arranged fruit. Refrigerate until slightly set, but not firm. Pour remaining gelatin over the fruit. Refrigerate for several hours or until completely firm.

TO SERVE: Dip knife in warm water and run around edge to loosen. Remove side of pan.

Nutritional Information

  • Serving Size
    1/10 servings of recipe
  • Calories 520
  • Calories from Fat 230

* Percent Daily Values are based on a 2000 calorie diet.

Learn more

% Daily Value *

  • Total Fat 26g 40%
  • Saturated Fat 15g 77%
  • Cholesterol 75mg 25%
  • Sodium 350mg 15%
  • Carbohydrates 61g 20%
  • Dietary Fiber 0g 0%
  • Sugars 52g
  • Protein 10g
  • Vitamin A 15%
  • Vitamin C 6%
  • Calcium 20%
  • Iron 8%