BLACKBERRY PEACH PARFAIT This recipe came from an estate sale. I obtained it when I purchased the family collection from the Wilmot Estate in Rowlett, Texas in 1996. 3 cups fresh blackberries 1 cup heavy cream 6 ounce package berry gelatin 6 ounces softened cream cheese 1 envelope unflavored gelatin 2 cups peaches peeled and sliced 2/3 cup water 2 tablespoons fresh lemon juice Sugar the berries according to taste. Dissolve berry gelatin in 2 cups boiling water then stir in 1 cup cold water and chill until partially set then fold in berries and set aside. Soften unflavored gelatin in 2/3 cup cold water and stir to dissolve. Microwave 40 seconds at high setting then stir thoroughly and add in lemon juice. Cool and set aside. Whip cream until stiff then beat in cream cheese. Slowly pour in cooled lemon juice gelatin mixture beating continuously to blend. Chill 10-15 minutes until partially set then fold in peaches. Drop berry mixture alternately with peach mixture into parfait glasses finishing with peach layer. Chill until set then garnish top with fresh berries.

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