This light and fluffy Peach Bellini Gelatin Salad has peach gelatin, peach puree, prosecco, mascarpone cheese, and Cool Whip.
This Peach Bellini Gelatin Salad is great for New Year’s Eve at home or New Year’s Day brunch.
Or any brunch for that matter.
I’m a stay at home kind of gal for New Year’s Eve.
Always have been.
Growing up my parents used to get all dressed up and go out to the resorts (we lived in Arizona) to a NYE dinner.
They would overpay for a preset meal which was usually prime rib.
And stay until midnight for a cheap champagne toast.
They also included little hats and noisemakers.
Again, all for a super overpriced amount which didn’t seem to include booze.
You then had to drive home after all that.
While I will certainly pay for a good meal and I’m all for a good prefix their meals never seemed that great.
And when I look at the menus restaurants have for NYE I’m not usually blown away.
So I used to stay at home and cook a lovely meal.
Part of me stays home because of the dogs.
Our neighbors LOVE to shoot off fireworks and that upsets them greatly.
And they would be even more upset if we were not home.
So we stay home.
In comfy clothing.
And everyone can drink.
Well, the dogs can’t drink.
We watch the New Year’s Eve shows and feel old that we don’t know any of the bands performing. 🙂
While we used to go all out and make a fancy meal, nowadays we are all about the appetizers.
We have tons and tons of appetizers that we put out throughout the night and snack all night.
And then snack on the rest of them all day on New Year’s Day.
I usually have some sort of jello salad as well. Because we love them.
You can call it salad or a mold.
I put mine in wine glasses this time so I went with salad.
But you can put this recipe into a Bundt pan.
Or you can just put it in a 9-x-13-inch pan if you want to go the super easy route.
Tips for Unmolding Gelatin Molds
Before unmolding a gelatin mold be certain that jello is completely firm.
This usually requires several hours in the fridge.
Once gelatin is firm, dip a small pointed knife in warm water and run tip of it around top edge of mold to loosen.
Or moisten tips of fingers and gently pull gelatin from top edge of mold.
Some prefer the finger method because they knife can cut off parts of the design in your mold if you are not careful.
Pat a chilled plate or cake stand with a wet towel.
The wet surfaces make it easier to slide the jello into the center of the plate after it has been unmolded.
Dip mold in warm water that is in a pan larger than the mold you are using.
Do not use hot water as it will melt the jello.
Working quickly, dip the mold just to the rim in the warm water for about 10 seconds.
Lift the mold from the water, holding it upright.
Shake slightly to loosen the gelatin from the mold.
Invert the plate on the mold.
Always unmold gelatin on a chilled or cold plate or platter as a warm plate will melt the gelatin.
Then invert plate and mold together.
Lift off mold carefully.
If your gelatin mold doesn’t release easily, dip the mold in warm water again.
You may end up with a little melting like I did with mine this time but better to have a little melt then a broken mold.
If necessary, move gelatin to center of plate.
P.S. It’s a great day to buy my cookbook Holy Sweet!
Want More Gelatin Recipes?
Lemon Meringue Pie Gelatin Salad
Creamsicle Marshmallow Gelatin Salad
Cranberry Marshmallow Gelatin Salad
Peach Bellini Gelatin Salad
- 1 (6 ounce) package peach Gelatin
- 1 cup boiling peach nectar (I used Kern's)
- 8 oz Mascarpone cheese, at room temperature
- ½ tsp vanilla extract
- 1 cup Prosecco
- 1 (8 ounce) carton of Cool Whip (or whipped cream)
- Dissolve Gelatin in boiling peach nectar.
- In a mixing bowl, beat the Mascarpone cheese and vanilla until fluffy.
- Stir in Gelatin and beat until smooth. I usually put it in the blender to fully mix.
- Add Prosecco and mix until incorporated.
- Chill the mixture in refrigerator for about 30-40 minutes, so that when you lift it with a spoon it is clumpy.
- Fold in the Cool Whip.
- Pour into a 9-x-13-inch pan, wine glasses, or a Bundt pan.
- Refrigerate for 3-4 hours or until firm.
- Garnish with whipped cream and mini sour peach gummy candy (such as Sour Patch Peach_.
- If serving in pan, will make about 16 squares for 9-x13 pan or about 6 wine glasses.
DaisyDill & Pea says
Oooh I absolutely love the presentation of these cups. Totally vintage chic. Just gorgeous and they look delicious.