3 oz. pkg. raspberry gelatin
1 c. boiling water
3/4 c. cold water
2 c. sliced peaches, in syrup (16 oz. can)
3 oz. pkg. peach gelatin
2/3 c. undiluted evaporated milk

Dissolve raspberry gelatin in boiling water; stir in cold water. Chill to consistency of unbeaten egg whites.

Drain peaches, reserving syrup. Arrange six or seven peach slices in bottom of 4 1/2 cup mold. Spoon partially set raspberry gelatin over peaches.

Puree remaining peach slices. Combine puree and enough syrup to make 1 cup. Stir peach gelatin into puree mixture; heat to dissolve gelatin. Stir evaporated milk into peach mixture. Pour carefully over raspberry gelatin. Chill.