Peaches And Cream Cheese Salad
|Canned cling peach slices||29 Ounce (1 Can)|
|Pureed ripe cantaloupe/Honeydew melon||3 Cup (48 tbs)|
|Unflavored gelatin||3 Tablespoon (3 Envelopes)|
|Cold water||1 1⁄2 Cup (24 tbs)|
|Seasoned salt||1 Teaspoon|
|Grated onion||1 Tablespoon|
|Cream cheese||3 Ounce (For Eight Balls)|
|Roasted diced almonds||1 Tablespoon (Adjust Quantity As Needed)|
Using an electric blender mash peaches with syrup, adding about one third at a time to the blender container.
As peaches are mashed, turn into a large bowl.
Puree enough melon to make 3 cups.
Turn puree into the bowl with peaches.
Sprinkle gelatin over water in a saucepan.
Stir over low heat until gelatin is dissolved.
Blend in fruit mixture along with sugar, seasoned salt, and onion.
Turn into a 13x9-inch pan.
Chill until just set (see Decorative Topping, below), or until firm.
Meanwhile, shape cream cheese into balls and roll in almonds.
Cover and chill.
Cut salad into squares.
Place on salad greens.
Top with cheese balls.
Accompany with Orange Salad Dressing