1/2 c. boiling water
1 pkg. lemon Jello
1 c. gingerale or 7 up
4 tbsp. lemon juice
1/3 c. mayonnaise
1/2 c. chopped ripe olives
1 (3 oz.) pkg. cream cheese
1 tbsp. chopped nuts
6 peach halves

Pour boiling water over Jello and stir until dissolve. Add lemon juice, gingerale or 7up and all the mayonnaise but one tablespoon. Chill until mixture begins to thicken. Combine cream cheese, the 1 tablespoon mayonnaise, olives and nuts. Fill center of peach halves with the mixture. Pour enough of the chilled Jello into a shallow dish to just cover the bottom. Arrange the peach halves with the stuffed side down. Whip the rest of the juice until light and frothy. Pour over the peaches and chill. Cut into squares to serve.