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lemon gelatin buttermilk peach almond packagejell-o orange juice Greek yogurt bananas vanilla walnuts
Viewed: 29 - Published at: 9 years agoIngredients
- 1 (3 ounce) package lemon gelatin or 1 (3 ounce) package pineapple gelatin mix
- 1 12 cups buttermilk
- 1 lb peach, drained and diced
- 12 teaspoon almond extract
- 1 (6 3/4 ounce) packagejell-o orange gelatin
- 1 cup orange juice
- 2 cups Greek yogurt (sour cream can be subbed)
- 2 bananas, sliced
- 1 teaspoon vanilla extract
- 12 cup walnuts, toasted and roughly chopped
Method
- Make first layer: Empty packet of lemon jello into a bowl and add 1 cup boiling water.
- Allow jello to soften a bit and then whisk until gelatin has completely melted.
- Add buttermilk and place in refrigerator to start setting.
- After about 1 hour, add diced peaches and mix.
- Pour into a bundt pan and place in refrigerator.
- Make second layer: Empty 1 1/2 packets of strawberry jello in a large bowl.
- Add 1 cup boiling water.
- Allow jello to soften a bit and then whisk until gelatin has completely melted.
- Add 1 cup orange juice and whisk in 2 cups greek yoghurt.
- Place bowl in refrigerator to start setting.
- After about 1 hour, gently mix in sliced bananas and toasted nuts.
- Pour over first layer in bundt pan and put into refrigerator for atleast 4 hours to set properly.
- Unmold by dipping bundt pan quickly into a larger container containing hot water, and then turning out onto a platter.
