Banana Peach Salad
|Cranberry juice cocktail||3 1⁄2 Cup (56 tbs)|
|Strawberry gelatin||6 Ounce (1 Packages)|
|Canned peach slices||16 Ounce, drained and chopped|
|Banana||1 Large, sliced|
|Chopped pitted dates||1⁄2 Cup (8 tbs)|
|Cream cheese||8 Ounce, softened (1 Package)|
|Dairy sour cream||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
In a saucepan heat 1 1/2 cups of the cranberry juice cocktail to boiling.
Add to gelatin, stirring till gelatin is dissolved.
Blend in remaining juice.
Chill till partially set (consistency of unbeaten egg white).
Fold in peaches, banana, and dates.
Pour into a 6-cup mold.
Chill till firm.
To make dressing, in small mixer bowl beat together cream cheese, sour cream, and lemon juice.
Add enough milk (3 to 4 tablespoons) to achieve desired consistency.
Before serving, unmold salad onto lettuce-lined platter.
If desired, arrange sliced peaches around mold.