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Ingredients
- 1 (16 oz.) can peaches
- 1 (3 oz.) pkg. peach gelatin
- 1 c. boiling water
Method
- Refrigerate can of peaches until very cold (2 to 3 hours). In heatproof measuring cup, combine gelatin and boiling water. Stir until completely dissolved; set aside.
- In blender, puree chilled peaches with their syrup.
- With blender running, slowly add gelatin mixture.
- Pour into bowl; refrigerate until firm. (Will have a texture similar to mousse.)
