This recipe was clipped from a newspaper and found in a large collection, date unknown but there’s an advertisement on the back for Sumner Butter at 75 cents per pound so it’s fairly old. Recipe is typed below along with a scanned copy.

Peaches ‘n’ Cream Dessert-Salad

IT’S A DESSERT — it’s a salad, depending on the occasion. For lunch serve this with finger sandwiches and iced tea, for dinner put on greens and top with sour cream, for dessert decorate with dollop of whipped cream, for family reunion picnic, take salad, pan and all, right to the spot and cut in squares there.

CREAM LAYER

Three-oz. pkg. lemon gelatin
One cup boiling water
One cup orange juice
One pkg. (2 1/8-oz.) whipped topping mix
Three-oz. pkg. cream cheese, softened
One fourth cup chopped pecans

PEACH LAYER

Three-oz. pkg. lemon gelatin
One cup boiling water
One can (1 lb. 5-6-oz.) peach pie filling

For Cream Layer: dissolve gelatin in boiling water; add orange juice. Refrigerate until slightly thickened.

Prepare topping mix according to package directions; blend in cheese; stir in pecans. Fold into gelatin mixture and pour into 9x9x2-inch pan. Chill until almost firm.

For Peach Layer: dissolve gelatin in boiling water; stir in pie filling; let cool. Pour over top of first layer. Chill until firm.–Cut in 9 squares or 12 pieces. Serve on crisp salad greens, if desired.–Yields 9 or 12 servings.