1 (3 oz.) peach Jello
1/2 c. boiling water
1/2 c. sugar
1 (#2) can sliced peaches and syrup
1 (3 oz.) cream cheese
1 tbsp. mayonnaise
1/2 c. finely chopped pecans

Dissolve Jello and sugar in boiling water. In blender, liquefy peaches and syrup. Pour into Jello mixture. Pour into salad molds, leaving small amount of space at top. Refrigerate until firm.

Mix softened cream cheese with mayonnaise and add nuts. Spread layers of cheese mixture over each salad. Invert to serve. (To serve 12, double recipe and use 12 molds or 9 x 13 inch dish.) Cheese layer is optional.