1 (#2 1/2) can cling peaches, drained
3/4 c. syrup from peaches
1/2 c. sugar
1/8 tsp. salt
1/3 c. lemon juicetbsp. unflavored gelatin
1 tsp. grated lemon rind
1 tall can Carnation milk, chilled to iced-crystal stage
16 vanilla wafers

Dice 1 1/2 cups peaches; save remainder for garnish. Heat syrup, sugar, and salt together. Soften gelatin in lemon juice and dissolve in hot syrup. Add rind. Cool until slightly thickened.

Whip Carnation until stiff; fold in gelatin mixture and diced peaches. Pour 1/3 of mixture into oiled 2-quart mold; top with 8 wafers, then alternate mixture and wafers.

Chill until firm. Unmold and garnish with remaining peaches. Yield: 8 servings.