Monday, September 5, 2011

Raspberry Peach Jello Mold

1-1/2 cups boiling water
1 pkg.  (8-serving size) or 2 pkg. (4-serving size each) Raspberry Flavor Gelatin
1 cup cold water (or peach juice from drained peaches)
1 can  (15 oz.) Peaches, drained
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1.Stir boiling water into dry gelatin mix in large bowl 2 min. until completely dissolved. Stir in cold water. Place oranges in 6-cup mold; cover with 2 cups of the gelatin mixture. Refrigerate 30 min. or until set, but not firm. (Gelatin should stick to finger.)

2.Meanwhile refrigerate remaining gelatin mixture 30 min. or until slightly thickened (consistency of unbeaten egg whites). Stir in 2 cups of the whipped topping with wire whisk until well blended. Pour over gelatin layer in mold.

3.Refrigarate 4 hours or until firm. Unmold. Serve topped with the remaining whipped topping. Store leftovers in refrigerator.


  1. Your Raspberry Peach Jello Mold is so pretty. We just love a great Jello Mold and your recipe looks delicious! Hope you are having a great week and thanks for sharing!
    Miz Helen

  2. I love raspberries and peaches together! Thanks for inviting me over, you have a great blog :)

    The Farm Girl

  3. My mother has been making this for years. However, she also adds a pkg of cream cheese to the hot jello mixture and stirs it until it breaks down into small bits. Yummy!


I love to hear what you think.. Leave me a comment :)