Prune Aspic or should we say Dried Plum Aspic?

This is Helen Corbitt's recipe for prune aspic. Her comment: "Among the various fruits I have molded there have been more requests for Prune Salad than perhaps and other. Could be because it was so often served for a buffet and is striking to the eye? Simple beyond words. It is especially good with turkey and ham."
You can't get more retro than prunes. They have such a bad name that they are now called dried plums. What makes this weird? I doubt it has been made by anyone in many a year. It is a recipe that is just completely outdated. Molded salads are out, prunes are out and so is this recipe.
Prune Aspic
2 tablespoons unflavored gelatin
1/2 cup cold water
3 1/2 cups canned prune juice, hot
4 cups canned prunes, pitted and coarsely chopped
2 tablespoons lemon juice
Dissolve gelatin in the cold water. Add to hot prune juice and when partially congealed add prunes and lemon juice. Pour into a ring mold and chill. Turn out on a silver tray and garnish with whatever you please. Fill the center with cream cheese beaten up with light cream until the consistency of whipped cream. Sprinkle top with grated lemon or orange peel.