1 (No. 2 1/2) can peach slices
Maraschino cherries
2 pkgs. lemon Jello
12 oz. ginger ale

Drain peaches. Overlap slices in bottom of ring mold (1 1/2 quart). Outline with quartered cherries. Dissolve Jello in 1 1/2 cups hot water. Add ginger ale; chill until slightly thickened. Beat until fluffy. Chop remaining peaches and fold into Jello with 1/2 cup walnuts. Spoon into mold. Refrigerate until firm. Serve with mayonnaise.