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Under-the-Sea Salad
1- 16 oz. can pear halves
1- 3 oz. package lime jello
1 C. boiling water
1 T. lemon juice
2-3 oz. packages cream cheese
1/8 t. cinnamon (optional)
Drain pears, reserving 3/4 C. syrup. Dice pears & set aside.
Dissolve gelatin in boiling water; add reserved syrup & lemon juice.
Pour 1-1/4 C. into a n 8x4" loaf pan. Chill until set but not firm,
about 1 hour.
Soften cream cheese until creamy. Very slowly blend in remaining
gelatin, beating until smooth. Add cinnamon & pears and spoon into
pan. Chill until firm, about 4 hours. Unmold & garnish as desired.
Yield: 6 servings |
