Peach Melba Molded Salad - cooking recipe
Ingredients
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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
Preparation
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Peach layer: Drain peaches; combine peach syrup, lemon juice and enough cold water to make 2 cups.
Dissolve lemon gelatin in 2 cups hot water; add syrup mixture and refrigerate until partially set.
Blend in peaches; pour into 3-quart mold. Refrigerate until set.
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.
Raspberry layer: Drain raspberries; combine raspberry syrup, lemon juice and enough cold water to make 2 cups.
Dissolve raspberry gelatin in 2 cups hot water; add syrup mixture; refrigerate until partially set.
Blend in raspberries; pour over cheese layer in the mold. Refrigerate until set. This may require several hours.
To serve, unmold on a platter, slice and serve on a bed of lettuce.
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