Greek Fruit and Nut Mold

• 1 (3 ounce) package lemon gelatin or 1 (3 ounce) package pineapple gelatin mix
• 1 12 cups buttermilk
• 1 lb peach, drained and diced
• 12 teaspoon almond extract
• 1 (6 3/4 ounce) packagejell-o orange gelatin
• 1 cup orange juice
• 2 cups Greek yogurt (sour cream can be subbed)
• 2 bananas, sliced
• 1 teaspoon vanilla extract
• 12 cup walnuts, toasted and roughly chopped

1. Make first layer: Empty packet of lemon jello into a bowl and add 1 cup boiling water.
2. Allow jello to soften a bit and then whisk until gelatin has completely melted.
3. Add buttermilk and place in refrigerator to start setting.
4. After about 1 hour, add diced peaches and mix.
5. Pour into a bundt pan and place in refrigerator.
6. Make second layer: Empty 1 1/2 packets of strawberry jello in a large bowl.
7. Add 1 cup boiling water.
8. Allow jello to soften a bit and then whisk until gelatin has completely melted.
9. Add 1 cup orange juice and whisk in 2 cups greek yoghurt.
10. Place bowl in refrigerator to start setting.
11. After about 1 hour, gently mix in sliced bananas and toasted nuts.
12. Pour over first layer in bundt pan and put into refrigerator for atleast 4 hours to set properly.
13. Unmold by dipping bundt pan quickly into a larger container containing hot water, and then turning out onto a platter.

lemon gelatin, buttermilk, peach, almond, packagejello, orange juice, greek yogurt, bananas, vanilla, walnuts

Taken from www.food.com/recipe/greek-fruit-and-nut-mold-170218 (may not work)