1 29-ounce can peach halves
1 16-ounce can jellied cranberry sauce
2 pkgs. (1 tbsp. each) un-flavored gelatin
1 quart cranberry juice
1 8-ounce pkg. cream cheese
2 tbsp. mayonnaise

Drain peaches, saving syrup. In a medium-sized (3-quart) saucepan, dissolve jellied cranberry sauce over low heat, add peach syrup and softened gelatin and stir until gelatin is thoroughly dissolved. Pour liquid into a 4-cup measure and add cranberry juice to bring liquid to 4 cups. Place 1/2 cup of the liquid mixture in bottom of a 7-cup ring mold. Chill to thicken. Refrigerate remaining liquid until chilled. Mix cream cheese and mayonnaise together. Place one tbsp. of cream cheese mixture on each peach half being sure that there are the same number of halves remaining without cream cheese. Place filled halves in the bottom of the mold on the Jello mixture which has already thickened. Cover filled halves with remaining peach halves. Pour the chilled liquid mixture over all and chill again until thoroughly set. To serve unmold on greens. Serves 6 to 8.