PEACH MELBA MOLD

1 (1 lb.) can (2 c.) sliced peaches
2 tbsp. lemonjuice
1 (3 oz.) pkg. lemon flavored gelatin
2 tsp. milk
2 tbsp. mayonnaise or salad dressing
1 (3 oz.) pkg. cream cheese, softened
2 tbsp. finely chopped pecans
1 (10 oz.) pkg. frozen red raspberries, thawed
2 tbsp. lemon juice
1 (3 oz.) pkg. raspberry flavor gelatin

Peach layer: Drain peaches, reserving syrup. Combine syrup and 2 tablespoons lemon juice; add cold water to make 1 cup. Dissolve lemon gelatin in 1 cup hot water. Add syrup mixture; chill until partly set. Add peaches. Pour into 6 1/2-cup ring mold. Chill until almost set. Spread with cheese layer. Mix milk, mayonnaise and cream cheese; stir in pecans. Raspberry layer: Drain raspberries, reserving syrup. Combine syrup and lemon juice; add cold water to make 1 cup. Dissolve raspberry gelatin in 1 cup hot water; add syrup mixture. Chill until partially set. Stir in raspberries. Pour over cheese. Chill until firm. Unmold. Serves 8.