Layered Pear Cream Cheese Mold

---------- Recipe via Meal-Master (tm) v8.05


Title: Layered Pear Cream Cheese Mold
Categories: Jello, Fruit
Yield: 10 Servings


1 cn (16 oz) pear halves;
Undrained
1 pk (8 serv or 2 4 serv size)
Lime Flavored Jello
1 1/2 c Ginger ale or water
2 tb Lemon juice
1 pk (8 oz) Cream Cheese
1/4 c Chopped pecans


: Drain pears, reserving liquid. Dice pears; set aside. Add water
to
liquid to make 1 1/2 cups; bring to boil in small saucepan. Stir boilin
g
liquid into gelatin in large bowl at least 2 minutes until completely
dissolved. Stir in cold ginger ale and lemon juice. Reserve 2 1/2 cups
gelatin at room temperature. Pour remaining gelatin iinto 5 cup mold.
Refrigerate about 30 minutes or until thickened (spoon drawn throughlea
ves
definite impression). Arrange about 1/2 cup of the diced pears in
thickened gelatin in mold. Stir reserved 2 1/2 cups gelatin gradually i
nto
cream cheese in large bowl with wire whisk until smooth. Refrigerate ab
out
30 minutes or until slightly thickened (consistencey of unbeaten egg
whites). Stir in remaining diced pears and pecans. Spoon over gelatin
layer in mold. Refrigerate 4 hours or until firm. Unmold. Garnish as
desired. Makes 10 servings. From the cookbook Favorite Brand Name Recip
es
Jello Celebrating 100 years. From the database of Beth Lane


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