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Peaches N Cream Salad
SUBMITTED by Kathy King, Oklahoma
“This is great served on crisp salad greens and looks really
pretty.”
1 (3 oz.) package lemon gelatin
1 cup boiling water
1 cup orange juice
1 package whipped topping mix
3 ounces cream cheese, softened (I use whipped)
¼ cup chopped pecans
Peach Layer:
1 (3 oz.) package lemon gelatin
1 cup boiling water
1 (1 lb. 6 oz.) can peach pie filling
Dissolve 1 package gelatin in boiling water, add organge juice.
Refrigerate until slightly thickened. Prepare topping mix
according to package directions; blend in cheese, stir in
pecans. Fold in gelatin mixture and pour into a 9 x 9 x 2 inch
pan. Chill until almost firm. Prepare peach layer: Dissolve 2nd
package of gelatin in boiling water, stir in pie filling. Pour
over top of first layer. Chill until firm. Cut into 9 or 12
pieces.
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