Aunt Renee's Gelatin Mold
A flip through any cookbook from the early or mid-20th century will reveal a bevy of shimmering, molded gelatin treats like this one, made with peaches and cream cheese. Landon Nordeman
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We based this recipe on one that appears in Seasons of My Heart: A Culinary Journey Through Oaxaca, Mexico (Ballantine, 1999) by the Oaxaca-based cook Susana Trilling, who recommends making this dessert the day before you serve it.

Aunt Renée’s Gelatin Mold Aunt Renée’s Gelatin Mold
This gelatin mold recipe from Susana Trilling is a throwback to a different era.
Yield: serves 10-12

Ingredients

  • 4 (3-oz.) packages black cherry Jell-O
  • 1 12 lb. peaches, peeled, halved pitted, and cut into eighths (or two 16-oz. cans 
peaches, drained)
  • 2 (3-oz.) packages lime Jell-O
  • 6 oz. cream cheese, softened

Instructions

  1. In a medium bowl, mix 2 packages black cherry Jell-O with 2 cups boiling water and 1 12 cups cold water. Arrange half of the peaches around the bottom of a 3-qt. ring mold or Bundt pan. Add 1 12 cups of the Jell-O mixture to cover the peaches. Cover surface with plastic wrap and chill until firm, about 1 hour. Meanwhile, refrigerate the remaining black cherry Jell-O, stirring occasionally, until syrupy, about 35 minutes. Add syrupy Jell-O to the mold once the first layer is firm. Cover with plastic wrap and refrigerate.
  2. In another medium bowl, mix lime Jell-O with 1 cup boiling water and 1 cup cold water. Refrigerate until syrupy, about 35 minutes. With a handheld mixer, blend cream cheese into the lime Jell-O. Add cream cheese mixture to the mold once the first 2 layers of black cherry Jell-O are firm and smooth the top with a rubber spatula. Cover and refrigerate until firm, about 1 hour.
  3. Meanwhile, mix the remaining packages of black cherry Jell-O with 2 cups boiling water and 1 12 cups cold water. Refrigerate until syrupy, about 35 minutes. When the layer of lime Jell-O is firm, add the remaining peaches to the mold and cover them with the remaining black cherry Jell-O. Cover and refrigerate until firm, at least 2 hours or overnight.
  4. To serve, invert mold onto a plate. Soak a towel in warm water and rub it over the top of the mold. Gently lift the mold off the gelatin. Slice gelatin and serve.

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