Angel Salad with Peach Halo Mold

Congealed salad with a peachy twist!

Ingredients

• 1 can canned peach slices No. 2-1/2 can
• 3/4 cup syrup from peaches
• 1 tbsp plain gelatin (one envelope)
• 3 tbsp lemon juice
• 6 oz cream cheese (two 3-oz. packages)
• 1/2 cup mayonnaise
• 1/4 tsp salt
• 1 tsp prepared horseradish
• 1/2 cup evaporated milk chilled
• 1/2 cup celery finely chopped

Instructions

1. Drain peaches; heat syrup to boiling. Soften gelatin in lemon juice and dissolve in hot syrup. Cool.
2. Mash cheese with fork; blend in mayonnaise and seasonings. Blend in gelatin. Whip chilled evaporated milk in chilled bowl until fluffy. Fold in gelatin, celery and peach slices, withholding 7 slices for garnish.
3. Turn into 8-inch ring mold and chill until firm. Unmold on greens. Decorate with peaches and berries or cherries. Serve with additional mayonnaise mixed with whipped cream, if desired.