Crust
- 1/2 cup flour
- 1/2 cup finely chopped nuts
- 1/2 teaspoon nutmeg (optional)
- 2 tablespoons sugar
- 1/2 stick ( 1/4 cup) butter or
- margarine, softened
Filling
- 1 cup syrup drained from peaches
- 1 envelope (1 tbs) unflavored gelatin
- 1 can (1 lb, 13 ozs) sliced peaches, drained
- 1 tablespoon lemon juice
- 1/2 cup flaked coconut
- 1 cup whipping cream
- 1/4 cup sugar
- 1 teaspoon vanilla
- Maraschino cherries (optional)
To make crust:
Combine ingredients for crust and press firmly into bottom of 9- or 10-inch spring form pan. Bake in a moderate oven (350F) 10 minutes. Cool.
To make filling:
Combine syrup and gelatin in a saucepan. Let stand 1 minute. Heat to dissolve gelatin. Chill in refrigerator until slightly thickened; combine with drained peaches, lemon juice, and coconut.
Whip cream. Add sugar and vanilla and whip 1 minute more. Fold into gelatin-peach mixture and spread over baked crust. Garnish with maraschino cherries. Chill in refrigerator at least 1 hour. To serve, remove side of pan and cut in wedges. Yield: 6 to 8 servings.