Marigold Gelatin Dessert

1. 1

   Drain peaches, reserving 1/4 cup syrup.

2. 2

   Chop 3 peach halves; cut remaining peach halves into 6 wedges each.

3. 3

   Add boiling water to lemon gelatin mixes in medium bowl; stir 2 min.

4. 4

   until completely dissolved.

5. 5

   Stir in cold water.

6. 6

   Pour 1 cup gelatin into 8-cup mold sprayed with cooking spray.

7. 7

   Refrigerate 30 min.

8. 8

   or until gelatin is set but not firm.

9. 9

   Arrange peach wedges in gelatin around edge of mold to resemble flower petals; spoon raisins into center of mold.

10. 10

    Carefully pour 1/2 cup of the remaining gelatin into mold.

11. 11

    Refrigerate 10 min.

12. 12

    or until slightly thickened.

13. 13

    Gently pour remaining gelatin into mold.

14. 14

    Refrigerate 25 min.

15. 15

    or until set but not firm.

16. 16

    Meanwhile, stir unflavored gelatine into reserved peach syrup; let stand 5 min.

17. 17

    or until softened.

18. 18

    Bring milk just to boil in medium saucepan.

19. 19

    Add sugar and unflavored gelatine; cook and stir on low heat until sugar is dissolved.

20. 20

    Cool 5 min.

21. 21

    Whisk in sour cream until well blended.

22. 22

    Stir in chopped peaches.

23. 23

    Spoon peach mixture into mold.

24. 24

    Refrigerate 2 hours or until firm.

25. 25

    Unmold.

* Per serving · 4 servings · Values may vary.

No additional tips available.