Ginger Ale Salad - cooking recipe

Ingredients

1 (No 2 1/2) can cling peach slices
8 to 10 maraschino cherries
2 pkg. lemon gelatin
1 1/2 c. hot water
1 (12 oz.) bottle ginger ale (1 1/2 c.)
1/4 c. chopped walnuts

Preparation

Drain the peaches.
Overlap slices in a 1 1/2-quart ring mold. Outline ring with quartered cherries.
Dissolve the gelatin in hot water; add ginger ale.
Spoon a little gelatin into mold around fruit.
Chill.
Chill remaining gelatin until thickened. Beat until fluffy with rotary beater.
Chop remaining peaches. Fold into gelatin with nuts.
Turn into mold over clear layer. Chill until firm.