Peaches and Cream Salad

Dissolve jello in boiling water; add 3/4 cup cold water and mix well.

Chill to egg white consistency. Stir in 3 cups peaches, 1 tablespoon sugar, sliced banana and chopped pecans. Pour into 8-cup mold and until set.

Soften Knox gelatin in 3 tablespoons cold water.

Scald the half and half and stir into gelatin.

Remaining ingredients together and join with half and mixture.

The well-blended mixture over the jello and chill at least 8 hours.