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Peach Salad
2 3 oz. packages Non-instant Vanilla Pudding
2 3 oz. packages Peach Jello
3 cups Boiling Water
1 29 oz. can Peaches with syrup
Dissolve the pudding and jello in the boiling water. Cut the peaches into bite size pieces and
add them along with the peach juice to the pudding mixture. Stir. Refrigerate until firm
Stir again, just before serving. Top with unsweetened whipped cream and chopped pecans.
James Wilkins House
225 West Oak Street
P.O. Box 40
Campbellsburg, Indiana 47108 (812) 755-4274 (866) 248-9198 Fax: (812) 755-5239
email:
Diane Callahan, Innkeeper
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