Peach Melba Mould Recipe
Ingredients
| Peaches | 1 1 pound, sliced | |
| Lemon juice | 2 Tablespoon | |
| 1 3-ounce package lemon-flavored gelatin | ||
| Milk | 2 Teaspoon | |
| 2 tablespoons mayonnaise or salad dressing | ||
| Package cream cheese | 1 3 Ounce, softened | |
| Pecans | 2 Tablespoon, finley chopped | |
| 1 10-ounce package frozen red raspberries, thawed | ||
| 1 3-ounce package raspberry-flavored gelatin | ||
Directions
Peach layer: Drain peaches, reserving syrup.
Combine syrup and 2 tablespoons lemon juice; add cold water to make 1 cup.
Dissolve lemon gelatin in 1 cup hot water; add syrup mixture.
Chill till partially set.
Add peaches.
Pour into 6 1/2 cup ring mold.
Chill till almost set.
Spread with Cheese layer: Mix milk, mayonnaise, and cream cheese; stir in pecans.
Raspberry layer: Drain raspberries, reserving syrup.
Combine syrup and lemon juice; add cold water to make 1 cup.
Dissolve raspberry gelatin in 1 cup hot water; add syrup mixture.
Chill till partially set; stir in raspberries.
Pour over cheese.
Chill till firm.
Unmold.
Combine syrup and 2 tablespoons lemon juice; add cold water to make 1 cup.
Dissolve lemon gelatin in 1 cup hot water; add syrup mixture.
Chill till partially set.
Add peaches.
Pour into 6 1/2 cup ring mold.
Chill till almost set.
Spread with Cheese layer: Mix milk, mayonnaise, and cream cheese; stir in pecans.
Raspberry layer: Drain raspberries, reserving syrup.
Combine syrup and lemon juice; add cold water to make 1 cup.
Dissolve raspberry gelatin in 1 cup hot water; add syrup mixture.
Chill till partially set; stir in raspberries.
Pour over cheese.
Chill till firm.
Unmold.
Chef
