Title: Peach Pirouette
Categories: Fruit
Yield: 12 Servings
| 1 3/4 | c | Boiling water |
| 2 | pk | (3 ounces each) orange Flavored gelatin |
| 1 | pk | (16 ounces) Frozen sliced peaches, Partially thawed |
| 1 | c | Whipping (heavy) cream |
| 1 | c | Whipping (heavy) cream |
| 1 | pk | (5-1/2 ounces) tube-shaped |
| | | Pirouette cookies (about 24 |
Pour boiling water on gelatin in large bowl; stir until gelatin is
dissolved. Reserve 3 peach slices for garnish. Place remaining peaches in
blender or food processor. Cover and blend, or process, until smooth. Stir
peaches into gelatin. Refrigerate about 1 hour or until very thick but not
set.Beat gelatin mixture on high speed about 4 minutes or until thick and
fluffy. Beat 1 cup whipping cream in chilled medium bowl until stiff. Fold
into gelatin mixture. Pour into springform pan, 9 X 3 inches. Refrigerate
about 3 hours or until set. Run knife around edge of dessert to loosen;
remove side of pan. Place dessert on serving plate. Beat 1 cup whipping
cream in chilled medium bowl until stiff. Spread side of dessert with half
of the whipped cream. Carefully cut cookies crosswise in half. Arrange
cookies, cut ends down, vertically around side of dessert and press
lightly. Garnish with remaining whipped cream and peach slices. Refrigerate
any remaining dessert. 12 SERVINGS; 280 CALORIES PER SERVING.