Source: dLife

Gelatin-based, two-layer fruit salad composed of both a fruit and a cheese layer.

Servings

1 lb whole canned peaches, with juice
8 oz crushed pineapple, canned with juice
2 sugar free orange gelatin (dry serving) (4-serving size)
0.5 cup cold water , boiling
1 cup orange juice
8 oz low fat cream cheese

1 Prepare the fruit layer by draining the peaches and pineapple, making sure to reserve the juice.
2 Coarsely chop the peaches and set aside with the pineapple. Put the juices in a 2 cup measuring cup and add enough water to bring to the volume to 2 cups. Set aside.
3 Pour the gelatin into a medium-sized bowl. Set aside. Bring 1 cup of the juice mixture to a boil in a small pot. Pour the juice over the gelatin and stir to dissolve. Stir the remaining juice into the gelatin mixture, mixing well.
4 Chill the gelatin mixture for 1 1/4 hours until it is the consistency of raw egg whites. Stir in the drained fruits. Pour the mixture into a square 2-quart glass dish. Cover and refrigerate for 1 hour until the gelatin is almost set.
5 Prepare the cheese layer by pouring the gelatin mix and the boiling water into a blender, blending at low speed with the lid slightly ajar for 1 minutes until the gelatin is completely dissolved. Add the orange juice, blending to mix well. Add the cream cheese and blend until the mixture is smooth.
6 Pour the cream cheese mixture over the fruit mixture in the dish. Chill for a minimum of 4 hours until firm. Cut into squares to serve.