Greek Fruit and Nut Mold

Ingredients

• 1 (3 ounce) package lemon gelatin or pineapple gelatin mix

• 1 1/2 cups buttermilk
• 1 lb peach, drained and diced
• 1/2 teaspoon almond extract

• 1 (6 3/4 ounce) package jell-o orange flavor gelatin
• 1 cup orange juice
• 2 cups Greek yogurt (sour cream can be subbed)
• 2 bananas, sliced
• 1 teaspoon vanilla extract
• 1/2 cup walnuts, toasted and roughly chopped

Directions

1. 1

   Make first layer: Empty packet of lemon jello into a bowl and add 1 cup boiling water. Allow jello to soften a bit and then whisk until gelatin has completely melted. Add buttermilk and place in refrigerator to start setting. After about 1 hour, add diced peaches and mix. Pour into a bundt pan and place in refrigerator.

2. 2

   Make second layer: Empty 1 1/2 packets of strawberry jello in a large bowl. Add 1 cup boiling water. Allow jello to soften a bit and then whisk until gelatin has completely melted. Add 1 cup orange juice and whisk in 2 cups greek yoghurt. Place bowl in refrigerator to start setting. After about 1 hour, gently mix in sliced bananas and toasted nuts. Pour over first layer in bundt pan and put into refrigerator for atleast 4 hours to set properly.

3. 3

   Unmold by dipping bundt pan quickly into a larger container containing hot water, and then turning out onto a platter.