In a blender put peaches with juice.
Cube cream cheese. Blend with peaches until smooth.
Dissolve peach jello in boiling water.
Stir.
Add stirred jello to blender with cheese and peaches.
Blend until smooth.
Pour into favorite dish or mold. Refrigerate.
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.
Boil first 3 ingredients until thickened, then add 1 package peach jello. Stir in fresh peaches. Chill slightly.
Pour into a baked pie shell. Top with Cool Whip.
Dissolve one package peach jello in peach juice plus water to make 1 cup hot liquid.
Add ice cream.
Pour into mold and let set.
Place peaches on first layer.
Dissolve remaining package peach jello in 2 cups hot water.
When cool, pour clear jello on top.
Let set.
Dissolve jello in hot water; add cream cheese until creamy. Add to warm jello; mix well.
When cool, add Cool Whip.
Spread on top of first layer.
Refrigerate.
Pour boiling water over jello and stir until dissolved.
Stir in the ice cream until dissolved and let jello partially set.
Add the peach slices and let stand until firm.
Put Cool Whip on top.
Drain peaches. Save juice. Soften cream cheese and mix with peaches until smooth. Heat peach juice until boiling. Dissolve jello in juice. Blend well. Fold in Cool Whip. Pour into mold or oblong casserole. Refrigerate 6 hours.
Mix hot water, cornstarch and sugar and bring to boil.
Add peach jello.
Mix well.
Add sliced fresh peaches to hot jello mixture and pour into pie shell.
Chill and serve with dollops of Cool Whip.
Melt butter in long cake pan.
Mix in flour and nuts.
I like 2 cups graham cracker crumbs instead of flour.
Spread out in pan to form crust.
Bake 15 minutes at 350\u00b0.
Soften cream cheese; blend in powdered sugar.
Spread over cooled crust.
Cook sugar, water and cornstarch until thickens.
Add peach jello.
Stir and cool.
Slice peaches over cream cheese.
Pour jello mixture over peaches.
Refrigerate until sets slightly.
Spread Cool Whip on top.
First Layer:
Dissolve jello in hot water.
Add ice cream; blend well.
Put in refrigerator until completely set.
Put pineapple with juice, water and sugar in a pan. Bring to boil. Remove from heat and add jello. In separate bowl, beat cream cheese with milk, then fold in Cool Whip. When jello mixture is halfway congealed, gently fold in Cool Whip mixture. Pour into lightly greased jello mold. Can be frozen.
Cook until clear 1 cup water, cornstarch and sugar.
Add dry peach jello and continue cooking until jello dissolves (approximately 5 minutes).
Remove from heat and add ice water. Refrigerate until mixture thickens.
This takes quite awhile but never fear, it will thicken.
Fold fresh peaches into thickened mixture and place into already baked pie shell.
Can substitute strawberry jello and fresh strawberries for strawberry pie.
In pan, mix water, sugar and jello.
Bring to a boil and stir until jello and sugar is dissolved.
Remove.
Add pineapple and strained peaches.
Boil 2 cups water; stir in peach jello until dissolved.
Add remaining ingredients, except ginger ale.
Freeze.
When ready to serve, add ginger ale.
Mix jello with boiling water; let cool.
Add pineapple (drained).
Use pineapple juice to beat with cream cheese.
Add this mixture and Cool Whip to jello and refrigerate.
Mix peach jello, hot water, cold water, crushed pineapple, bananas, marshmallows and pecans.
Put in refrigerator.
Mix melted butter (margarine), pineapple juice, sugar, flour and egg. Cook until thick.
Let cool.
Whip Dream Whip and cream cheese. Mix cooled mixture and Dream Whip and cheese.
Put on top of jello.
Cook sugar, water and cornstarch until thick.
Remove from stove and add peach jello.
Cool.
Add peaches and stir until coated and thickened.
Put into prebaked pie shell.
Add Cool Whip or topping.
Sprinkle peaches with 1/2 cup sugar. Set aside. Combine powdered sugar, Cool Whip and cream cheese. Spread on bottom of each crust. On medium heat, cook 1 cup sugar, jello, water and cornstarch until thick. Let cool. Add drained peaches. Spread on top of pie.
Boil the pineapple with the juice.
Add jello and mix well. Remove from the burner and add the buttermilk and Cool Whip. After mixing all the ingredients, pour into a 2-quart dish.
Cover with foil and refrigerate 24 hours.
Heat pineapple and juice.
Add\tdry
jello (remove from heat). Add buttermilk and mix
well.
Blend
in Cool Whip and put in refrigerator.
Can be cut in squares.