Peach Melba Dessert

1. 1

   Stir 3/4 cup of the boiling water into 1 pkg.

2. 2

   of the dry gelatin mix in medium bowl at least 2 min.

3. 3

   until completely dissolved.

4. 4

   Refrigerate 1 hour or until slightly thickened.

5. 5

   Stir in yogurt and raspberries.

6. 6

   Pour into 1-1/2-qt.

7. 7

   serving bowl.

8. 8

   Refrigerate 1-1/2 hours or until set but not firm.

9. 9

   Meanwhile, drain peaches, reserving juice.

10. 10

    Add enough cold water to reserved peach juice to measure 1 cup; set aside.

11. 11

    Stir remaining 3/4 cup boiling water into remaining pkg.

12. 12

    of gelatin in large bowl at least 2 min.

13. 13

    until completely dissolved.

14. 14

    Stir in reserved juice mixture.

15. 15

    Refrigerate 1 hour or until slightly thickened.

16. 16

    Reserve several peach slices for garnish.

17. 17

    Chop remaining peaches; stir into thickened gelatin.

18. 18

    Spoon over creamy layer in bowl.

19. 19

    Refrigerate 3 hours or until firm.

20. 20

    Top with the reserved peach slices just before serving.

21. 21

    Garnish with fresh mint leaves, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.