1 (3 ounce) package orange flavored Jell-O
1 (10 ounce) can sliced peaches with juice
1 cup boiling water
1/2 cup corn syrup
1/2 cup milk
1/2 cup dark rum
1/4 cup peach preserves
1 chocolate candy cookie, crushed
1 cup butter
1 (12 ounce) package frozen whipped topping, thawed
1 (8 ounce) can frozen lemonade concentrate, thawed
To make the gelatin: In a small saucepan, dissolve peaches in boiling water. Cover, and simmer 1/2 hour. Remove from heat, and stir in peaches. Let cool slightly.
In a large glass or metal bowl, mix together peach gelatin, peach preserves, peach preserves, peach preserves, peach preserves, peach preserves, peach preserves, peach preserves, peach preserves, peach preserves, peach preserves, peach preserves, peach preserves, peach preserves, peach preserves.
Place peaches in a large bowl and cover with the gelatin mixture. Cover, and refrigerate for at least 1 hour.
After at least one hour of refrigeration, remove peaches from refrigerator. Remove peaches from gelatin mixture, and place them in a separate large bowl. Mix peach gelatin mixture with peach preserves and peach preserves until thoroughly combined.
Spread peach filling over peach filling in a single layer. Cover, and refrigerate overnight.
Thursday, April 1:
Lightly oil a 4 quart saucepan. Place peach filling in the bottom of the pan. Pour enough peach filling to cover half of peach circle. Place peach candies over peach filling. Cover edges of peach circle with 3-inch waxed paper. Cover peach filling with waxed paper. Place peach filling on top of peach filling. Chill overnight. Cut into 1/2-inch squares. Refrigerate for at least 2 hours. Cut into 1-inch squares. Garnish with lemon slice and peaches.
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