| Peach Melba Mold |
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| 1 (1 pound) can sliced peaches |
1 (3 ounce) package cream cheese, softened |
| 2 tablespoons lemon juice |
2 tablespoons finely chopped pecans |
| 1 (3 ounce) package lemon flavored gelatin |
1 (10 ounce) package frozen red raspberries, thawed |
| 2 teaspoons milk |
2 tablespoons lemon juice |
| 2 tablespoons mayonnaise or salad dressing |
1 (3 ounce) package raspberry flavored gelatin |
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| Peach layer: Drain peaches, reserving syrup. Combine syrup and
2 tablespoons lemon juice; add cold water to make 1 cup. Dissolve
lemon gelatin in 1 cup hot water. Add syrup mixture; chill until
partly set. Add peaches. Pour into 6 1/2-cup ring mold. Chill until
almost set. Spread with cheese layer. Mix milk, mayonnaise and
cream cheese; stir in pecans. Raspberry layer: Drain raspberries,
reserving syrup. Combine syrup and lemon juice; add cold water
to make 1 cup. Dissolve raspberry gelatin in 1 cup hot water; add
syrup mixture. Chill until partially set. Stir in raspberries.
Pour over cheese. Chill until firm. Unmold. |
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| Yield: 8 servings |
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