Peach Velvet Cream

• 1 (12 oz.) can evaporated milk
• 1 (29 oz.) can peach halves
• 3/4 c. syrup from peaches
• 1 envelope unflavored gelatin
• 1/2 c. sugar
• 1/4 tsp. salt
• 1/3 c. lemon juice
• 1 tsp. grated lemon rind
• chocolate wafers

1. Chill evaporated milk to ice crystal stage.
2. Drain peaches and dice.
3. Soften gelatin in 3/4 cup syrup and place over low heat. Stir until gelatin is dissolved.
4. Remove from heat.
5. Add sugar and salt and stir.
6. Mix in lemon juice and rind.
7. Chill until mixture is consistency of egg whites.
8. Crumble wafers (I use a rolling pin with cookies in plastic bag).
9. Whip evaporated milk until stiff, and beat in gelatin mixture.
10. Fold in diced peaches.
11. Turn mixture into 2-quart mold, alternating with layers of crushed wafers. Chill. Garnish with peach half.

milk, peach halves, syrup from peaches, unflavored gelatin, sugar, salt, lemon juice, lemon rind, chocolate wafers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=781185 (may not work)