Peach melba layered dessert
15 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Boiling water |
| 1 | pack | (8-serving size) JELL-O Sparkling Wild Berry Flavor Gelatin |
| 2 | cups | Cold seltzer or club soda |
| 1½ | cup | Graham cracker crumbs |
| ½ | cup | Sugar; divided |
| ½ | cup | Butter or margarine; melted |
| 8 | ounces | PHILADELPHIA BRAND Cream Cheese; softened |
| 8 | ounces | COOL WHIP Whipped Topping; thawed |
| 16 | ounces | Sliced peaches; drained |
| 1 | cup | Raspberries |
Directions
STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold seltzer. Refrigerate about 1½ hours or until thickened (spoon drawn through leaves definite impression).
MEANWHILE, mix crumbs, ¼ cup of the sugar and butter in 13x9-inch pan.
Press firmly onto bottom of pan. Refrigerate until ready to fill.
BEAT cream cheese and remaining ¼ cup sugar in large bowl until smooth.
Gently stir in 2 cups of the whipped topping. Spread evenly over crust.
Stir peaches and raspberries into slightly thickened gelatin. Spoon over cream cheese layer.
REFRIGERATE 3 hours or until firm. Serve with remaining whipped topping.
Store leftover dessert in refrigerator.
Recipe by: KRAFT WEBSITE
Posted to brand-name-recipes by Meg Antczak <meginny@...> on Jan 21, 1998