peachy chiffon dessert
(1 rating)
My husband loves this dessert, because it is not too sweet and it is light and he loves peaches...he gave it 5+ stars..
(1 rating)
yield
12 serving(s)
prep time
15 Min
cook time
5 Min
method
Refrigerate/Freeze
Ingredients For peachy chiffon dessert
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2loaf size angel food cakes
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12 ozcan evaporated milk (like pet or carnation)
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2 canpeach nectar (11.5 oz. each)=23 oz.
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1 pkgunflavored gelatin
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6 ozbox peach jello,use dry
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1 cgranulated sugar
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2 cansliced peaches (15 oz. each), diced
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8 ozcontainer cool whip, thawed
How To Make peachy chiffon dessert
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1Dissolve the package of unflavored gelatin in 1/4 cup of the peach nectar and set aside to bloom.
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2In a medium saucepan over medium heat add the sugar, dry jello, and the remaining peach nectar and heat until the sugar dissolves. Turn off the heat and add the unflavored gelatin mixture and diced peaches and the juice. Mix well and set in refrigerator for about 45 minutes untilit becomes like raw egg whites.
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3Whip the cold evaporated milk about 3 minutes, until it becomes frothy. When jello/peach mixture is ready add the frothy milk to it; fold together.
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4Divide each cake into thirds. Shred two pieces of the cake in the bottom of a 9x12-inch baking dish,that has ben sprayed with cooking oil.
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5Spoon 1/2 the peach mixture over the cake. Shred two more pieces of cake over the peach mixture. Cover this mixture with the remaining 2 pieces of shredded cake.
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6Slightly press down on last layer to cover the cake crumbs. Cover top with the whipped topping. Chill overnight or at least 6 hours. Keep refrigerated any left overs..
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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