1 or 2 cans (8-3/4 oz. size cans) yellow cling sliced peaches, undrained
1 pkg. (8-serving size) lime flavor gelatin*
1-1/2 cups cold ginger ale* (see note below)
2 tbsp. fresh lemon juice
1 pkg. (8 oz.) cream cheese, softened
Vanilla Ice Cream or Whipped Cream
Drain peaches, reserving liquid. Add water to liquid to measure 1-1/2 cups; bring to boil in small saucepan. Chop peaches, set aside.
Stir boiling liquid into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold ginger ale (or water, if using) and lemon juice. Pour 1 cup of the gelatin into 5-cup mold. Refrigerate about 30 minutes or until slightly thickened (spoon drawn through leaves definite impression). Arrange some of the peaches in mold, pushing into gelatin in mold.
Meanwhile, gradually add remaining gelatin to cream cheese in large bowl, mixing with wire whisk until well blended. Refrigerate about 30 minutes or until slightly thickened (consistency of unbeaten egg whites). Stir in remaining peaches. Spoon over gelatin layer in mold.
Refrigerate 4 hours or until firm. Unmold. Serve gelatin with vanilla ice cream or whipped cream. Store leftover gelatin mold in refrigerator.
Makes 10 (1/2 cup) servings.
How To Unmold Gelatin
Dip mold in warm water for about 15 seconds. Gently pull gelatin from around edges with moist fingers. Place moistened serving plate on top of mold. Invert mold and plate; Holding mold and plate together, shake slightly to loosen. Gently remove mold and center gelatin on plate.
*Notes: You may use 2 packages (4 serving-size each) lime flavor gelatin for 1 pkg. (8-serving size).
*You may also substitute water for the ginger ale in this recipe.
Date: February 23, 2003