What could be more Southern than to combine pickled peaches, pecans, and cream cheese to make a congealed salad? Of course, hostesses throughout the South love to serve this type of salad at church, bridge, and charity luncheons, but I’ve also discovered that nothing goes better with a glazed baked ham or virtually any meat or poultry casserole. I’m always very suspicious of commercial jars of pickled peaches and strongly urge you to learn to put up your own during the summer months.
In a bowl, combine the Jell-O and boiling water and stir till dissolved. Add the peach juice, stir, and chill till the mixture begins to thicken, about 1 hour. Beat with an electric mixer till light and fluffy.
In another bowl, cream the cheese with the mixer till smooth, then add the peaches and pecans and stir till well blended. Add the cream cheese mixture to the Jell-O mixture, stir till well blended, transfer to a
Serve the salad on lettuce leaves.
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