Directions:
- Place peach pie filling and water in medium size saucepan.
- Bring to a boil.
- Remove from heat, and stir in peach gelatin until dissolved.
- Stir in gingerale (being from Michigan area, I use Vernors),
- Stir in walnuts.
- Pour into pretty glass bowl, or mold.
- Refrigerate until set.
- *unmold when set, if using mold*.
- Topping:.
- Mix together thawed whipped topping and cream cheese.
- Spread over set gelatin, sprinkle with cinnamon.
- Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 90.69 Kcal (380 kJ) | ||
| Calories from fat | 61.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.81g | 10% | |
|---|---|---|---|
| Cholesterol | 6.45mg | 2% | |
| Sodium | 27.05mg | 1% | |
| Potassium | 50.16mg | 1% | |
| Total Carbs | 5.66g | 2% | |
| Sugars | 3.64g | 15% | |
| Dietary Fiber | 0.75g | 3% | |
| Protein | 2.94g | 6% | |
| Vitamin C | 0.2mg | 0% | |
| Iron | 0.3mg | 2% | |
| Calcium | 14.9mg | 1% | |
| Amount Per 100 g | |||
| Calories | 222.99 Kcal (934 kJ) | ||
| Calories from fat | 150.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.74g | 10% | |
|---|---|---|---|
| Cholesterol | 15.86mg | 2% | |
| Sodium | 66.5mg | 1% | |
| Potassium | 123.34mg | 1% | |
| Total Carbs | 13.92g | 2% | |
| Sugars | 8.94g | 15% | |
| Dietary Fiber | 1.86g | 3% | |
| Protein | 7.23g | 6% | |
| Vitamin C | 0.6mg | 0% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 0.7mg | 2% | |
| Calcium | 36.5mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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