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1
To make the fruit layer, drain the peaches and pineapple, reserving the juice.
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2
Coarsely chop the peaches, and set aside with the drained pineapple.
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3
Place the juices in a 2 cup measure, and add enough water to bring the volume to 2 cups.
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4
Set aside.
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5
Pour the gelatin in a medium sized bowl and set aside.
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6
Pour 1 cup of the juice mixture in a small pot and bring to a boil.
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7
Pour the boiling juice over the gelatin and stir to dissolve it.
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8
Add the remaining juice to the gelatin mixture and stir to mix well.
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9
Chill the gelatin mixture for about 1 1/4 hours or until it is the consistency of raw egg whites.
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10
Stir in the drained fruits and pour the mixture into a square 2-quart glass dish.
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11
Cover and refrigerate for about 1 hour, or until the gelatin is almost set.
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12
To make the cheese layer, pour the gelatin mix in a blender and add the boiling water.
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13
Blend the mixture at low speed with the lid slightly ajar for 1 minute or until the gelatin is completely dissolved.
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14
Add the orange juice and blend to mix well.
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15
Add the cream cheese and blend until the mixture is smooth.
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16
Pour the cheese mixture over the fruit mixture in the dish.
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17
Chill for at least 4 hours or until firm.
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18
Cut into squares to serve.
