From Paulette Vickery's Recipe Collection
JELLO: LAYERED PEAR CREAM CHEESE MOLD
desserts, fruits, salads
1 can pear halves, undrained
1 pkg lime gelatin, large
1 1/2 cup cold gingerale
2 tablespoon lemon juice
1 pkg cream cheese softened, 8oz
1/4 cup chopped nuts
Drain pears, reserving liquid. Dice pears and set aside. Add enough to reserved pear liquid to make 1 1/4 cups. Bring liquid to a boil in a small sauce pan. Stir boiling liquid into gelatin in a large bowl, until gelatin is completely dissolved. Stir in cold gingerale and lemon juice. Reserve 2 1/2 cups of gelatin at room temperature. Pour the remaining gelatin into a 5 cup mold. Refrigerate about 30 minutes, or until thickened. Arrange about 1/2 cup of diced pears in thickened gelatin in mold. Stir reserved gelatin gradually into cream cheese, in a large bowl with a wire wisk until smooth. Refrigerate about 30 minutes, or until slightly thickened. Stir in the remaining diced pears and chopped nuts. Spoon cream cheese mixture over gelatin in mold. Refrigerate 4 hours, or until firm. Unmold, and garnish as desired.
Yield: 10 servings
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