Sliced Peach Mold

• 2 (3 oz.) pkg. orange and pineapple Jell-O
• 1 lb. can sliced pineapple
• 1 (No. 2 1/2) can sliced peaches
• 2 Tbsp. lemon juice
• 1/4 tsp. salt
• 1 (12 oz.) ginger ale

1. Drain both cans of fruit well.
2. Measure 2 cups of peach juice; add water or pineapple juice if needed for the amount.
3. Heat juice to boiling; add Jell-O.
4. Stir until dissolved.
5. Add lemon juice and salt.
6. Let cool while you cut each pineapple slice in half and arrange in Pyrex 12 x 18-inch casserole.
7. Make 15 servings, 3 across and 5 down.
8. Pit and cut peaches in 15 portions; place on top of pineapple.
9. Carefully add ginger ale to Jell-O and ease some of the Jell-O onto the fruit, just enough to anchor it.
10. Let sit in refrigerator.
11. Add rest of Jell-O; return to refrigerator and let set overnight.

orange and pineapple, pineapple, peaches, lemon juice, salt, ginger ale

Taken from www.cookbooks.com/Recipe-Details.aspx?id=214855 (may not work)