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Add a photoServings: 1
Ingredients
- 1 1/2 c. Peach slice Large can
- 1 1/2 c. Water,
- 1/2 c. Syrup from peaches
- 1 sm package Peach Jello
- 1 c. Lowfat sour cream
- 1/2 c. Cranberry sauce with or possibly w/o berries
- 1 1/2 c. Water,
- 1 sm package Raspberry Jello
- 1 1/2 c. Water,
- 1 sm package Lime jello
Directions
- Drain peaches, reserve 1/2 c. of liquid. Heat 1 1/2 c. water to boil, add in jello and dissolve, add in 1/2 c. of peach juice. Cold. Add in liquid removed peach slices into a 8 1/2 inch ring mold, or possibly oblong baking dish.Spoon jello over peaches until they are covered. Set this in the refrigerator to set up. Heat 1 1/2 c. water to boil, dissolve the raspberry jello, add in the cranberry sauce, mix well, let this cold. When the first layer has set up, spoon this over top, making sure not to break bottom layer. Set back into refrigerator to set up. Heat 1 1/2 c. of water to boil, when lukewarm add in lowfat sour cream, cold, add in to other 2 layers of jello. Making sure both layers are set up . Refrigeratefor 24 hrs before serving. Unmold from mold and slice and serve on a lettuce leaf, if you used a oblong pan, just cut in squares. May use whipped cream on top when you serve. This has a few steps to it, but its worth it.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1883g | |
| Calories 1404 | |
| Calories from Fat 406 | 29% |
| Total Fat 46.26g | 58% |
| Saturated Fat 26.55g | 106% |
| Trans Fat 0.0g | |
| Cholesterol 120mg | 40% |
| Sodium 695mg | 29% |
| Potassium 827mg | 24% |
| Total Carbs 248.32g | 66% |
| Dietary Fiber 4.7g | 16% |
| Sugars 205.33g | 137% |
| Protein 11.97g | 19% |
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