Summer Cheese And Fruit Mold Recipe

How to make it

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• In bowl, dissolve peach Jello in 3/4 cup boiling water; stir in 3/4 cup cold water. Pour 1/8 inch layer gelatin into 8 cup mold; refrigerate until almost set. Refrigerate remaining gelatin until it mounds. Slice 1 nectarine; arrange in gelatin in mold. Slice remaining nectarine; fold into gelatin in bowl; spoon over layer in mold. Refrigerate.
• In 2 quart saucepan, stir sugar and unflavored gelatin. Beat in milk and egg yolks; cook over low heat, stirring until thickened. Remove from heat.
• In large bowl with mixer at low speed, beat cream cheese until smooth. Beat in gelatin mixture.
• In small bowl with mixer at high speed, beat egg whites. Fold whites and lemon peel into cheese mixture; pour over peach layer. Refrigerate.
• In bowl, dissolve raspberry Jello in 3/4 cup boiling water. Stir in raspberries; pour over cheese layer. Cover and refrigerate until set, about 4 hours.
• To serve: Moisten top of gelatin and a chilled plate -- the moist surfaces make it easier to slide the gelatin into the center of the plate after it has been unmolded.
• Fill sink with warm water and dip mold in -- do not use hot water as it will melt the gelatin. (If oven-proof glass, china, or paper containers are used as molds, the water should be slightly warmer.) Working quickly, dip the mold just to the rim in the warm water -- about 10 seconds. Lift from water, hold upright, and shake slightly to loosen the gelatin from mold. Invert moistened plate on mold. Always unmold gelatin on a chilled or cold plate or platter -- a warm plate will melt the gelatin. Then invert plate and mold together. Lift off mold carefully -- if gelatin doesn't release easily, dip the mold in warm water again. If necessary, move gelatin to center of plate.