1 (16 oz.) can cling peach slices
2 (3 oz.) pkgs. orange or lemon gelatin
1 1/2 c. boiling water
12 oz. low-cal ginger ale
1/2 c. chopped walnuts

Drain the peaches. Overlap slices in the bottom of a 1 1/2 quart mold. Reserve some peach slices. Dissolve gelatin in boiling water. Add ginger ale. Chill until slightly thickened, then beat until fluffy. Chop the reserved peach slices and fold into the gelatin with the walnuts. Spoon over the peaches in the mold. Refrigerate.