1 pkg. (10 oz.) frozen raspberries in syrup, slightly thawed
1 pkg. (3 oz.) peach Jello
Water
2 sm. nectarines or peaches, peeled
1/2 c. sugar
1 env. unflavored gelatin
1/2 c. milk
2 eggs, separated
2 pkg. (8 oz.) cream cheese, softened
1 tsp. lemon peel
1 pkg. (3 oz.) raspberry Jello

In bowl, dissolve peach Jello in 3/4 cup boiling water; stir in 3/4 cup cold water. Pour 1/8 inch layer gelatin into 8 cup mold; refrigerate until almost set. Refrigerate remaining gelatin until it mounds. Slice 1 nectarine; arrange in gelatin in mold. Slice remaining nectarine; fold into gelatin in bowl; spoon over layer in mold. Refrigerate.

In 2 quart saucepan, stir sugar and unflavored gelatin. Beat in milk and egg yolks; cook over low heat, stirring until thickened. Remove from heat.

In large bowl with mixer at low speed, beat cream cheese until smooth. Beat in gelatin mixture.

In small bowl with mixer at high speed, beat egg whites. Fold whites and lemon peel into cheese mixture; pour over peach layer. Refrigerate.

In bowl, dissolve raspberry Jello in 3/4 cup boiling water. Stir in raspberries; pour over cheese layer. Cover and refrigerate until set, about 4 hours.

To serve: Unmold Jello onto platter. Makes 16 dessert or salad servings. 205 calories per serving.