2 env. unflavored gelatin
2 c. cold water
1 c. sugar
4 eggs, separated
1 (8 oz.) pkg. Philadelphia cream cheese
1/4 c. white cream de cocoa
1 c. whipping cream
1 (16 oz.) can peach slices, drained

Soften gelatin in 1 cup cold water; stir over low heat until dissolved. Add remaining cold water. Remove from heat; blend in 3/4 cup sugar and beaten egg yolks. Cook 3 minutes over low heat, stirring constantly until thickened. Gradually add to softened cream cheese, mixing until well blended. Stir in creme de cocoa. Chill until slightly thickened. Beat egg whites until foamy. Gradually add remaining sugar, beating until stiff peaks form. Fold egg whites and whipped cream into cream cheese mixture. Wrap 3 inch collar of aluminum foil around top of 1 1/2 quart souffle dish; secure with tape. Pour mixture into dish; chill until form. Remove collar before serving. Serve with peach slices. 8 to 10 servings.