Layered Sweet Pepper Salad

Bottom Layer

6 oz. cream cheese

6 oz. Roquefort cheese, crumbled

1 lg. green bell pepper, seeded and diced

1 envelope. un-flavored gelatin

2 tbsp. sugar

1 cup boiling water

In a mixing bowl combine the gelatin and sugar, then add boiling water and stir until dissolved. Cool, then beat in cream cheese and crumbled Roquefort. Stir in diced green pepper. Chill until firm in a buttered pan or mold that can hold about 2 1/2 quarts of salad.

Middle Layer:

6 oz. cream cheese

1 can drained mandarin oranges (save juice)

1 lg. yellow bell pepper, seeded and diced

1 envelope. un-flavored gelatin

1 cup boiling water

Measure the mandarin juice. Add enough boiling water to equal 1 cup. Pour into a bowl. Stir in the gelatin until dissolved. Cook, then beat in cream cheese. Stir in drained orange slices and diced yellow pepper. Pour over the green layer in the mold and chill until firm.

Top Layer:

6 oz. cream cheese

6 oz. sour cream

1 lg. red bell pepper, seeded and diced

1 envelope. un-flavored gelatin

1 cup boiling tomato juice

Pour the boiling juice into a bowl. Stir in the gelatin until dissolved. Cool, then beat in cream cheese and sour cream until smooth. Stir in diced red pepper. Pour over the yellow layer in the mold. Chill thoroughly. Un-mold and decorate with red tomato slices.

Makes 10 to 12 servings

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Cajun Country -- New Iberia, Louisiana