Peach Surprise

1. Place peach pie filling and water in medium size saucepan.

2. Bring to a boil.

3. Remove from heat, and stir in peach gelatin until dissolved.

4. Stir in gingerale (being from Michigan area, I use Vernors),

5. Stir in walnuts.

6. Pour into pretty glass bowl, or mold.

7. Refrigerate until set.

8. *unmold when set, if using mold*.

9. Topping:.

10. Mix together thawed whipped topping and cream cheese.

11. Spread over set gelatin, sprinkle with cinnamon.

12. Serve.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	109 g
Carbohydrates	42.7488 g
Energy	1129.48 kCal
Fatty acids, total saturated 18:3 undifferentiated	11.336 g
Water	563.6787 g
Calcium, Ca	26.49 mg
Fatty acids, total saturated 20:1	0.436 g
Sodium, Na	36.53 mg
Fatty acids, total saturated 16:1 undifferentiated	0.109 g
Total lipid (fat)	109 g
Manganese, Mn	0.0634 mg
Fructose	18.056 g
Fatty acids, total saturated 16:0	7.63 g
Sucrose	9.272 g
Choline, total	0.436 mg
Sugars, total	43.432 g
Fatty acids, total saturated 18:0	2.18 g
Selenium, Se	0.488 g
Ash	0.1318 g
Fatty acids, total saturated 18:1 undifferentiated	24.198 g
Copper, Cu	0.0961 mg
Iron, Fe	0.8784 mg
Carbohydrate, by difference	42.7488 g
Fatty acids, total saturated 18:2 undifferentiated	57.661 g
Glucose (dextrose)	15.128 g
Zinc, Zn	0.244 mg
Fatty acids, total polyunsaturated	68.997 g
Phytosterols	191.84 mg
Vitamin K (phylloquinone)	16.35 g
Fatty acids, total saturated	9.919 g
Fatty acids, total monounsaturated	24.852 g
Vitamin E (alpha-tocopherol)	0.436 mg
Magnesium, Mg	7.25 mg
Potassium, K	4.88 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Cinnamon	1 teaspoon	0	0	0
Ginger Ale	1 can	165.92	42.7488	0
Water	0.5 cup	0	0	0
walnut	0.5 cup	963.56	0	109
philadelphia cream cheese	1 package	0	0	0
cool whip	1 container	0	0	0
peach pie filling	1 can	0	0	0
peach gelatin	1 package	0	0	0