1 (8 ounce) can sliced peaches, drained
1/4 cup frozen orange juice concentrate
1 (8 ounce) package cream cheese, softened
1 (16 ounce) package frozen whipped topping, thawed
1 cup diced celery
2 tablespoons lemon juice
1/4 teaspoon orange zest
1 tablespoon butter
In a large bowl, combine peaches, orange juice concentrate and cream cheese. Mix well to coat. Mix crepe-style with lemon juice, orange and orange zest. Transfer mixture to soup or salad bowl, pressing down peaches with spoon. Refrigerate for at least 2 hours or overnight.
Preheat oven to 350 degrees F (175 degrees C).
Place fruit salad mixture in the bottom of a large baking dish. Serve over cooked peaches and fruit.
Arrange vegetables on top of fruit salad. Shake cream cheese and whipped topping around peaches, and toss to coat. Place bell pepper, mushrooms and celery in alternating layers. Sprinkle with lemon juice and orange zest. Drizzle zest over salad.
Bake for 40 minutes in the preheated oven, shaking bowl frequently to ensure even browning of the fruit.
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