Description Edit

This is a recipe I obtained from an Estate sale. I obtained it when I purchased the family collection from the Manes Estate in Venus, Texas in 1981.

Ingredients Edit

Directions Edit

  1. Dissolve gelatin in ½ cup cold water then bring to a boil stirring constantly.
  2. Remove from heat then stir in sugar and peach nectar.
  3. Chill until consistency of unbeaten egg white.
  4. Combine 2 tablespoons water and lemon juice in a medium bowl then add cubed peaches tossing gently to coat.
  5. Drain peaches and combine with thickened nectar mixture then spoon evenly into 6 parfait glasses and chill until firm.
  6. Just before serving top each parfait with 1 tablespoon whipped topping and an additional peach slice.

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