Problem with recipe in Kraft's food & family magazine???

On page 45 there is a recipe for Peaches 'n Creme Pie.  Somehow, it didn't "set up".   Wondering if perhaps my water used to dissolved the jello wasn't boiling enough.  Anyone else make this recipe, let me know what I did wrong.

 

sandi

 I was looking at that recipe and although I didn't try it, I was thinking the same thing...that there was something wrong with the recipe.

 

VB 

Did you removed all the ice cubes that didn't melt when the jello started to get thick?
It did say for best results not do use cold water.

BTW, Loved the free coupon for Kraft Dressing.

That whole ice cube thing threw me...seems weird. I've never seen a recipe that suggested that type of use for an ice cube. You could do this recipe without the ice cubes, it would just take longer. The side note said that the ice just speeds the process. So I'm thinking that if you used big cubes, it would cool the jello without losing so much water into the jello. If you used smaller cubes, they would melt too quickly and wouldn't cool it as quickly as a large cube.

 

The other thing I was thinking was that maybe you didn't stir it enough and the gelatin settled to the bottom of the bowl. I had that happen once and it's hard to catch since it's clear. Hope that helps and the ice cube part wasn't too confusing.

 

S

I would say it's the ice useage....seems to me 2 cups of ice cubes is to much...and removing the rest when the jello starts to thicken is key also....but they made up the recipe not me...lol  so try it again and take it out when it starts to thicken...see how that works...if not email them and ask why it will not work....

 

I do make jello using ice cubes....and for a small box a cup only....and it usually all melts... 

I put crushed ice in a measuring cup and add iced water. Then I have the 1 cup measure of liquid, part ice and part water. My problem with the recipe as it reads is that you have no definite measure of water. If you have small cubes more will fit into the cup, and if you have big cubes, less will fit. Jell-O is usually 2 cups liquid (was it a small package, I forgot?). The pie sounds good and measuring the usual 2 cups liquid plus the Cool Whip, peaches sounds like it would make a good pie. If yours won't set, I'd say you didn't get the gelatin dissolved well. If I'm in doubt, I stick my finger in the bottom and feel for the grit (undissolved gelatin). That sounds gross, doesn't it?

 Sandi, did you use fresh peaches or sub. canned?  If canned, that could make a difference. I know how frustrating that can be. I had a Paula Deen recipe turn out really bad.

Thanks ladies for your comment.  I did use fresh peaches, but perhaps the 2 cups of ice cubes were just too much.

 

sandi

 My SIL tried a recipe from the Kraft magazine a couple months ago (the Chocolate Peanut butter cookies using a devils food cake mix) and the recipe was wrong.  When she made them, the dough seemed really dry, so she looked it up online and saw that the recipe called for 2 eggs, not 1 like the one in the magazine had said... it even said online that it was a printing error.  Sounds like it may be worth looking up the recipes from the Kraft magazine online to double check it's right!