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Peach Gelatin Salad

My mother always asked our family what we wanted to eat for holiday dinners. Without exception, our requests included this refreshing gelatin. Toasted walnuts give it a little crunch. —Dennis King, Navarre, Florida
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    8 servings


  • 1 can (29 ounces) sliced peaches, drained
  • 1-1/2 cups boiling water
  • 2 packages (3 ounces each) lemon gelatin
  • 1 can (12 ounces) ginger ale, chilled
  • 1/3 cup chopped walnuts, toasted


  • Arrange half of the peach slices in a 6-cup ring mold coated with cooking spray. In a small bowl, add boiling water to gelatin; stir 2 minutes to completely dissolve.
  • Stir in ginger ale. Pour half of the mixture over peaches; sprinkle with walnuts. Refrigerate 30 minutes or until set but not firm. Let remaining gelatin mixture stand at room temperature.
  • Carefully arrange remaining peach slices over gelatin in mold. Spoon remaining gelatin mixture over top. Refrigerate until firm. Unmold onto a serving plate.
Editor's Note
To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.

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