Diana's Peach Jello

Recipe courtesy of my dear friend Diana Urbano Chang




2 cans (15 oz each) peach slices in light syrup or 1 can of peach slices and 1 can pineapple chunks, drained reserving 1/2 cup of the syrup
1 can (14 oz) fat-free sweetened condensed milk
1 cup (8 oz) whipping cream
6 oz cream cheese (not fat-free or reduced-fat)
2 envelopes unflavored gelatin
1/3 cup boiling water
1 tablespoon lemon juice

Mix the gelatin with the boiling water and dissolve well.

Meanwhile, place the condensed milk, cream cheese, lemon juice and whipping cream, in the blender and combine well.

Place chopped peaches (reserving a few slices for garnish) in the bottom of a 13x9-inch glass dish .Pour the mixture on top of the fruit, Cover with plastic warp and refrigerate until firm.

Garnish with peach slices, mint leaves and maraschino cherries if desired.

Makes 16 servings