Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| One (3 oz) Package | Lime Jello |
| One (8 oz) Package | Philadelphia Cream Cheese, or any |
| As Needed | Drained Half Pears (about 8 halves) |
| As Needed | Maraschino Cherries (to decorate) |
| One Teaspoon | Oil |
Instructions
- Dissolve the lime jello as the package recipe says. Add one teaspoon of oil to the dissolved jello.
- Pour some of the jello mixture (less than half) into a mold.
- Put the mold with the liquid jello and the remaining jello mixture into the refrigerator.
- Watch the jello in the mold until it thickens somewhat.
- Arrange the pear halves, cut-side up, in the thickened jello in the mold. Add cherries to decorate and put it back into the refrigerator.
- Let the other part of the jello (the remaining portion) get quite set.
- Beat the set jello until it is fluffy.
- Add the cream cheese and beat until blended well.
- When the jello mold with the fruit is quite firm, add the fluffy jello and cheese mixture on top.
- Let set overnight.
- To remove from the mold, apply a hot cloth to the outside, or dip the mold in hot water for a second. Place a plate over the mold and turn it upside down. If it doesn’t come right out, pat the bottom or shake gently. (Be careful not to use too much heat, or it won’t be firm).
- If possible, put the salad back into the refrigerator for a while after removing it from the mold.
.webp)