As a nod to my jello-as-a-side-salad roots I made this creamy peach mold for Easter dinner earlier this spring. It was well received and will be easy to tweak for future family dinners. I used one of my grandmother's molds which has different plastic lids you can swap out according to the season (and your mood – how convenient!). For Easter I chose the tulip but there's also a heart, a star, and a Christmas tree. The tulip indent is hard to make out in the pictures but if you look closely you can see it.
1 ½ cups boiling water
1 ½ cups cold water
1 – 8 oz. box of Peach Jell-O
1 – 16 oz. can of peach slices
1 – 8 oz. package of cream cheese, softened
1 – 11 oz. can of mandarin oranges
Start by dissolving the Peach Jell-O into the boiling water and then stir in the cold water. Measure out 1 ½ cups of the resulting liquid and set it aside. Drain the sliced peaches and chop them into bit-sized pieces. Stir the peaches into the rest of the gelatin liquid and let set in the refrigerator until set but still sticky to the touch (around an hour).
Wisk the reserved 1 ½ cups of gelatin liquid gradually into the cream cheese until smooth. Stir in the mandarin oranges and spoon over the first firmed layer. Refrigerate at least 4 hours or overnight.