Peach-Raspberry Layer Salad


  • 1 can sliced peaches (1 lb.)
  • 2 Tbsp. lemon juice
  • 1 package lemon gelatin
  • 1 cup boiling water
  • 1 package cream cheese, softened
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  • 2 tsp. milk
  • 2 Tbsp. mayonnaise
  • 2 Tbsp. finely chopped pecans
  • 1 package frozen red raspberries, thawed (10 oz.)
  • 2 Tbsp. lemon juice
  • 1 package raspberry gelatin
  • 1 cup boiling water


For the peach layer, first drain the peaches, reserving the syrup. Add the lemon juice to the syrup and then add enough cold water to make 1 cup liquid. Dissolve the lemon gelatin in 1 cup boiling water and then add the syrup mixture. Chill until it starts to congeal and then add the peaches. Pour into a 6 1/2 cup ring mold and chill until set. When firm, spread with the cheese layer which is made by mixing together the cream cheese, milk and mayonnaise, and stirring in the pecans. To make the raspberry layer, drain the raspberries, reserving the syrup. Combine the syrup and lemon juice and add cold water to make one cup. Dissolve the raspberry gelatin in one cup boiling water; add syrup mixture. Chill until partially set and then stir in the raspberries. Pour over the cheese layer and chill until firm. When you unmold this salad, it is simply beautiful!


By Robin from Washington, IA


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