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Peach Cream Cheese Salad

From Lynne Wilson


2 envelopes unflavored gelatin
½ cup cold water
2 cups peaches, pureed or mashed
1 cup sugar
8 oz. cream cheese, softened
2½ cups peaches, diced


Mix the gelatin and cold water together and set aside to let the gelatin soften.

Peel and puree enough ripe peaches to make 2 cups.

Place the pureed peaches in a small saucepan and heat them to a simmer. Remove the peaches from the heat and stir in the sugar and softened gelatin, stirring until both have dissolved.

Place the soft cream cheese in a mixing bowl. Using an electric mixer on low speed, blend the hot peach mixture into the cream cheese a little at a time. When they are thoroughly blended, chill until the mixture is slightly thick. Stir in the diced peaches and turn into a 1½-quart mold or a 9-inch-square dish. Refrigerator for at least 4 hours until firm.