Layered Peach Raspberry Jell O Loaf Recipes

EASY RASPBERRY PEACH FLUFF JELLO FRUIT SALAD RECIPE

Steps:

• Dice/Chop or slice the peaches and mangos into bite-size bits
• Gently fold all the fruit with the raspberry jello packet until jello is dissolved
• Add cottage cheese, whipped cream (or cool whip), mini marshmallows and coconut.
• Gently Fold ingredients together until fluffed and well blended.
• Garnish with fresh raspberries, a pinch of shredded coconut and a little piece of peaches or mangos.
• Serve immediately.

LAYERED PEACH RASPBERRY JELL-O LOAF

Steps:

• Add 3/4 cup boiling water to raspberry gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add 1-1/2 cups ice cubes; stir until slightly thickened. Remove any unmelted ice. Stir in raspberries. Pour into 8x4-inch loaf pan sprayed with cooking spray. Refrigerate 1 hour or until firm.
• Add remaining boiling water to peach gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add remaining ice cubes; stir until slightly thickened. Remove any unmelted ice. Stir in puréed peaches; pour over raspberry gelatin. Refrigerate 8 hours or until firm.
• Unmold onto plate. Top with COOL WHIP and sprinkles.

JELLO RIBBON LOAF

Steps:

• Place lime and raspberry flavor Jello in separate bowls; add 3/4 cup applesauce to each flavor and stir until thoroughly blended.
• Place 2 double crackers, end to end on a platter;.
• spread with 1/4 cup lime jello mixture.
• Top with a layer of crackers and spread with 1/4 cup raspberry jello mixture.
• Repeat layers ending with crackers.
• Prepare whipped topping mix as directed on package adding confectioner's sugar before beating.
• (If using Cool Whip, blend sugar in).
• Spread over top and sides of loaf.
• Chill at least 30 minutes.

RASPBERRY-LEMON LAYER LOAF

Steps:

• Preheat oven to 325*F.
• Grease and flour a 9x5x3" loaf pan.
• In a larger bowl, cream together the butter and sugar; blend well.
• Blend in the eggs.
• In another bowl, sift together the flour, baking powder, and salt; gradually add to the butter mixture alternately with the milk.
• Blend well; stir in the lemon juice and zest.
• Pour 1/2 the batter into the prepared pan; carefully spread the jam over the top.
• Pour the remaining batter over the jam, being careful not to disturb it.
• Bake at 325*F.
• for 50 minutes, or until a toothpick inserted in the center comes out clean.
• Cool for 10 minutes in the pan on a wire rack; intvert and cool completely.

RASPBERRY PEACH DELIGHT

Steps:

• Arrange cake cubes in a 13-in. x 9-in. dish. , In a small bowl, dissolve gelatin in boiling water; stir in cold water. Pour over cake. Arrange peaches over gelatin. , In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon over peaches. Top with whipped topping. Cover and refrigerate for at least 2 hours before cutting.

CREAMY LAYERED PEACH SQUARES

Steps:

• Mix graham crumbs, 1/4 cup sugar and butter in 13x9-inch pan; press onto bottom of pan.
• Beat cream cheese and remaining sugar in medium bowl until blended. Whisk in 1-1/2 cups COOL WHIP; spread over crust. Top with peaches. Refrigerate until ready to use.
• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add ice cubes; stir until melted. Refrigerate 5 min. or until thickened. Whisk in remaining COOL WHIP; spread over peaches. Refrigerate 4 hours or until firm.

RASPBERRY PEACH JAM

Steps:

• Immerse ten 12-ounce jars in simmering water until jam is ready. Wash lids and rings in warm soapy water.
• Bring a large pot of water to a boil. Add peaches, 3 or 4 at a time; cook for 30 seconds. Immerse in ice water for several minutes to stop the cooking process. Drain. Peel off skins, core and dice peaches into small pieces.
• Combine diced peaches, sugar, raspberries, and lemon juice in a large pot. Cook over medium heat, stirring occasionally, until sugar is dissolved, about 5 minutes. Increase heat to medium-high; cook at a rapid boil for 10 minutes. Stir in liquid and powdered pectin; bring back to a boil. Remove from heat and skim foam off the jam with a slotted spoon.
• Pack jam into hot jars, filling to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, 12 to 24 hours. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).