1 pkg. raspberry jello
1 c. peach juice
2 tsp. vinegar
6 or canned peach halves
Lettuce
Cream cheese, softened
Nuts, chopped

Dissolve raspberry jello in 1 cup hot water. Add 1 cup peach juice plus water to make 1 cup and 2 teaspoons vinegar. Chill until slightly thickened.

Arrange 6-8 canned peach halves, cut side up, in a shallow pan. Pour the slightly thickened jello over peaches; chill until firm. Cut in squares. Serve on lettuce leaves. Garnish with spoon of softened cream cheese in mounds and sprinkle with chopped nuts.