PEACH MOUSSE

1 cup peach nectar
1 package (4 serving size) peach flavored gelatin
1 can (15-1/4 ounces) sliced peaches in heavy syrup
1 package whipped topping mix
1/2 cup milk

Heat peach nectar to boiling in a small saucepan. Remove from heat; stir in gelatin until dissolved, about 2 minutes. Puree undrained peaches in a blender until smooth. Pour puree into a medium bowl. Stir the gelatin mixture into the puree until well mixed. Chill until mixture begins to thicken and set around the edges, 1 to 2 hours. Prepare whipped topping mix according to package directions with 1/2 cup milk but no vanilla. Gently mix topping into the peach mixture until smooth. Spoon into serving dishes. Chill until firm. Serves 8.

VARIATIONS: For Orange Mousse use orange juice, orange flavored gelatin, and 1 can (15 ounces) of mandarin oranges in light syrup. For Raspberry Mousse use cranberry raspberry juice, raspberry flavored gelatin, and 1 can (16-1/2 ounces) of red raspberries in heavy syrup.