October 27, 2010

Peaches and Cream Jello Salad

1 pkg. of Gingersnap Cookies, crushed
2/3 c. butter, melted
1 c. sugar
1 pkg. (3 oz.) peach gelatin
2 Tbs. cornstarch
1 can (12 oz.) sprite
1 pkg. (8 oz.) cream cheese, softened
1 c. powdered sugar
1 carton of cool whip
6 c. fresh or frozen sliced peaches
1/3 c. unsweetened pineapple juice

Combine the cookie crumbs and butter; press into the bottom of an ungreased 9X13 in. dish.

In a saucepan, combine the sugar, gelatin, and cornstarch; stir in sprite until smooth. Bring to a boil. Cook and stir for 5-7 minutes or until slightly thickened. Cool to room temperature, stirring occasionally.

Meanwhile, in a large bowl, beat cream cheese and powdered sugar until smooth. Beat in whipped cream until blended. Spread over cookie crust. Combine peaches and pineapple juice. Arrange the peach mixture over the cream cheese layer. Pour jello mixture over top. Cover and refrigerate overnight.

*Picture courtesy of Taste of Home

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