Peachy Keen Salad

The South is known for its fresh peaches. It’s a shame that the time we get them is so limited. This recipe is just one way you can enjoy peaches all year long.

1 (20-ounce) can sliced peaches

2 (3-ounce) packages peach gelatin

1 ½ cups buttermilk

1 (8-ounce) carton frozen whipped topping, thawed

In a medium saucepan mash the sliced peaches with a potato masher. Heat mashed peaches over medium heat. Add the gelatin and stir until dissolved. Cool for 30 minutes. Add the buttermilk, stir well, and refrigerate the mixture for 1 hour or until the mixture begins to jell. Fold in the whipped topping. Pour into a 13 x 9-inch dish. Refrigerate for 4 hours before serving.

Makes 10 servings.