No.

You cannot use JELL-O as a reason for blogging.

What if I had it for years.

No.  It never goes bad.

What if I wouldn't use it except for this blog.

Lame.

What if I made it, looked for it for a couple days, cleaned my kitchen and found it under a towel on the counter.

You can't be serious.

Oh, but I am.  Hey, it's still good!

Peachy Berry Mold

From The Joys of Jell-O and lemonlorange

“A fruit mold that brings a bit of sunshine to your meal anytime of year.”

1 package (3 oz.) Jell-O Orange or Orange-Pineapple Gelatin
1 cup boiling water
1 can (8 3/4 oz.) sliced peaches
1 package (10 oz.) Birds Eye Red Raspberries

Dissolve Jell-O Gelatin in boiling water. Drain peaches, measuring syrup; add water to make 3/4 cup. Stir into gelatin. Add frozen raspberries, separating berries with fork and stirring until mixture thickens. Then stir in peaches. Pour into serving dishes or a 1-quart serving bowl. Chill until firm. Garnish with sour cream, if desired. Makes 3 1/2 cups, or 6 servings.

My adaptation 

3 package (3 oz.) Jell-O Orange 

3 cup boiling water
1 quart frozen sliced peaches in syrup, mostly thawed
1 package (12 oz.) fresh raspberries

Dissolve Jell-O Gelatin in boiling water.  Combine thawed peaches and syrup with raspberries.  Place in a large bowl or serving dish.  Pour Jello-O over.  Chill until firm. Garnish with sour cream, if desired.

Orange and Raspberry JELL-O

Ingredients
1-1/2 cups boiling water
2 (3 ounce) packages JELL-O Brand Orange Flavor Gelatin
1 (11 ounce) can mandarin orange segments
1 (12 ounce) package fresh raspberries

Instructions
Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. 

Drain the mandarin orange segments, saving the liquid.  Add water to the liquid to make 2 cups.  Stir mixture into JELL-O.
Stir in orange segments and raspberries gently. Spoon into 6-cup mold or bowl.

Refrigerate 4 hours or until firm. Unmold or leave in serving bowl. Garnish as desired. Store leftover in refrigerator.