Peaches And Cream Salad - cooking recipe

Ingredients

1 (3 ounce) package peach gelatin
1 cup boiling water
3/4 cup cold water
3 cups peaches, sliced
1 small banana, sliced (place slices in lemon juice to prevent browning)
1 (1/4 ounce) envelope unflavored gelatin
3 tablespoons cold water
1/2 cup half-and-half
8 (8 ounce) packages cream cheese, softened
1 cup whipping cream
1/2 cup sugar
2 tablespoons sugar
1 cup peach puree

Preparation

Dissolve peach gelatin in 1 cup boiling water; stirring until dissolved. Add cold water and mix well. Chill until it reaches the consistency of an unbeaten egg white.
Stir in sliced peaches and banana. Pour mixture in to a lightly oiled 8-cup mold (I use a bunt pan). Chill until set. (This is where I usually let it set overnight, then resume the following the next day).
Soften unflavored gelatin in 3 tablespoons cold water. Scald half and half, then stir in to softened gelatin. Beat cream cheese with electric mixer. Add whipping cream, sugar, and pureed peaches; mix well. Add to gelatin mixture and stir well. Pour over peach and banana layer; chill at least 8 hours or until firm. (I like to leave it in the mold a 2nd night, although it is not imperative).
Dip mold in warm water to loosen the salad from the sides. Invert on to a serving plate, perhaps on top of a bed of lettuce for a nice presentation. Decorate with stemmed parsley, pecan halves, whole cranberries - make it your own masterpiece!
Be sure to refrigerate until ready to serve.