Ann,MS (1:02:12 PM) :

Viola's Pickled Peach Salad

1 envelope plain gelatin
1 small pkg. lemon jello
1/2 cup cold water
1/2 cup green olives
1 lg. can spiced peaches, drained (reserve juice)
1/4 cup sweet pickles
1 lg. can pineapple chunks, drained (reserve juice)
1 cup pecans, chopped

Soften gelatin in cold water. Heat juice from fruit (@ 2 cups) to dissolve both the plain and lemon gelatins. When cooled to consistency of raw egg whites, add all other ingredients. Pour into slightly oiled mold and chill. Serve with mayonnaise. Good with pork or poultry.