Aunt Renée’s Gelatin Mold
We based this recipe on one that appears in Seasons of My Heart: A Culinary Journey Through Oaxaca, Mexico (Ballantine, 1999) by the Oaxaca-based cook Susana Trilling, who recommends making this...
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Ingredients
- 4 (3-oz.) packages black cherry Jell-O
- 1 1⁄2 lb. peaches, peeled, halved pitted, and cut into eighths (or two 16-oz. cans peaches, drained)
- 2 (3-oz.) packages lime Jell-O
- 6 oz. cream cheese, softened
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