Ingredients
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1 (3 oz) box peach gelatin dessert mix
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1 cup hot water
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1 cup low-fat sour cream
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1 (5.1 oz) box instant vanilla pudding mix
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3 medium peaches or 3 cups chopped canned peaches
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1 (8 oz) tub frozen whipped topping, thawed
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1/2 (10.5 oz) bag mini marshmallows
Steps
1
In a small heatproof bowl, combine the gelatin mix and hot water. Stir until gelatin is dissolved. Let cool 5 min. In a large bowl, combine the sour cream and ¼ cup gelatin mixture until smooth. Stir in remaining gelatin mixture. Refrigerate 15 min. or until cool.
2
Add the pudding mix to cooled gelatin mixture and whisk 2 min., until thickened. Refrigerate 5 min. Meanwhile, pit the peaches and cut into ½-inch pieces. Line a 9-inch Bundt pan or tube pan with plastic wrap.
3
Fold the whipped topping, marshmallows, and chopped peaches into chilled pudding mixture until just combined. Transfer peach salad to prepared pan. Refrigerate at least 2 hours, or up to overnight. To serve, invert pan onto a large serving plate. Carefully remove pan and plastic wrap.