Peach Melba Molded Salad

Submitted by Bren_in_L.R.

"This is a very pretty layered salad. I have had this recipe for years and recently re-discovered it. It calls for regular Jello, but we now have sugar-free Jello, and should be fine to use instead."

 

• Ready In: 7hrs
• Ingredients: 12
• Serves: 14

ingredients

• 2 (1 lb) cans sliced peaches
• 1⁄4 cup fresh lemon juice
• 2 (3 ounce) packages lemon gelatin
• 2 cups hot water
• 4 teaspoons milk
• 1⁄4 cup mayonnaise
• 6 ounces cream cheese, softened
• 1⁄4 cup finely chopped pecans
• 2 (10 ounce) packages frozen red raspberries, thawed
• 1⁄4 cup fresh lemon juice
• 2 (3 ounce) packages raspberry gelatin
• 2 cups hot water

directions

1. Peach layer: Drain peaches; combine peach syrup, lemon juice and enough cold water to make 2 cups.
2. Dissolve lemon gelatin in 2 cups hot water; add syrup mixture and refrigerate until partially set.
3. Blend in peaches; pour into 3-quart mold. Refrigerate until set.
4. Cheese layer: Combine milk, mayonnaise, cream cheese and blend well. Stir in pecans. Spread cheese mixture over peach layer in mold and refrigerate till firm.
5. Raspberry layer: Drain raspberries; combine raspberry syrup, lemon juice and enough cold water to make 2 cups.
6. Dissolve raspberry gelatin in 2 cups hot water; add syrup mixture; refrigerate until partially set.
7. Blend in raspberries; pour over cheese layer in the mold. Refrigerate until set. This may require several hours.
8. To serve, unmold on a platter, slice and serve on a bed of lettuce.