Fruit Cake
– 2 (3 oz) boxes peach Jello – 1 cup boiling water – 1 can (15 oz) sliced peaches, drained and chopped – 1 cup cold water – 1 cup heavy cream – 1/2 cup sour cream – 2 tbsp sugar – 1 tsp vanilla extract
Dissolve peach Jello in boiling water, then stir in cold water. Pour half into a glass dish and refrigerate until set, about 1 hour.
Once set, layer chopped peaches evenly on top. Pour remaining Jello over fruit and refrigerate again until firm, around 2 hours.
In a bowl, whip the heavy cream with sugar and vanilla until soft peaks form. In a separate bowl, whisk sour cream until smooth.
Gently fold the whipped cream into the sour cream to create a smooth cream layer. Spread this over the chilled Jello evenly.
Chill the entire dish for another hour, allowing the creamy layer to firm and flavors to blend together beautifully.
Slice into squares to serve. Optional: garnish with extra peach slices or a mint sprig for a fresh touch before serving.
More Stories
Visit Em’s Kitchen