Christmas Recipes

Layered Pear-Cream Cheese Mold

Layered Pear-Cream Cheese Mold

Yield: 10 servings, 1/2 cup each


  • 1 (16 ounce) can pear halves, undrained
  • 1 (8 serving size) box Jell-O Brand Lime Flavor Gelatin
  • 1 1/2 cups cold ginger ale
  • 2 tablespoons fresh lemon juice
  • 1 (8 ounce) package Philadelphia Cream Cheese, softened
  • 1/4 cup chopped Planters Pecans


  1. Drain pears, reserving liquid. Add enough water to liquid to measure 1 1/2 cups; bring to boil in small saucepan. Chop pears; set aside.
  2. Stir boiling liquid into gelatin in large bowl for at least 2 minutes until completely dissolved.
  3. Stir in cold ginger ale and lemon juice. Pour 1 cup of the gelatin into a 5 cup mold.
  4. Refrigerate for about 30 minutes or until slightly thickened (spoon drawn through leaves definite impression).
  5. Arrange some of the pears in mold, pushing into gelatin in the mold.
  6. Meanwhile, gradually add remaining gelatin to cream cheese in large bowl, mixing with wire whisk until well blended.
  7. Refrigerate for about 30 minutes or until slightly thickened (consistency of unbeaten egg whites).
  8. Stir in remaining pears and pecans. Spoon over gelatin layer in the mold.
  9. Refrigerate for 4 hours or until firm.
  10. Unmold.
  11. Store leftover gelatin mold in refrigerator.


* Substitute water for ginger ale.

How to Unmold Gelatin: Dip mold in warm water for about 15 seconds. Gently pull gelatin from around edges with moist fingers. Place moistened serving plate on top of mold. Invert mold and plate. Holding mold and plate together, shake slightly to loosen. Gently remove mold and center gelatin on plate.


Per serving: Calories 200 Total fat 10g Saturated fat 5g Cholesterol 25mg Sodium 170mg Carbohydrate 26g Dietary fiber 1g Sugars 24g Protein 3g

Vitamin A 6% DV Vitamin C 4% DV Calcium 2% DV Iron 0% DV


Recipe and photo used with permission from: Kraft Heinz Company

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