1 (6 ounce) or 2 (3 ounce) packages raspberry gelatin
2 cups boiling water
12 large ice cubes
1/2 cup heavy or light cream
1 (16 ounce) can lite sliced peaches, drained
Prepared whipped topping
Mint sprigs

Dissolve gelatin in boiling water. Stir in ice cubes until dissolved. Reserve 3/4 cup dissolved gelatin. Pour remaining gelatin in even amounts into 6 dessert glasses, and chill.

Blend cream and reserved 3/4 cup dissolved gelatin. Chill until partly thickened about 30 minutes.

Reserve 6 peach slices. Chop remaining peaches and spoon over clear gelatin layer. Top with thickened cream layer. Chill at least 1 hour.

To serve, garnish with whipped topping, reserved peach slices and mint sprigs.

NOTE: Substitute 2 (.35 ounce) package sugar free raspberry gelatin and save 91 calories.

Serves 6.