Thanksgiving Recipes
Layered Pear Cream Cheese Mold
Yield: 10 servings
Ingredients
- 1 (16 ounce) can pear halves, undrained
- 1 (6 ounce) 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
Instructions
- 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.
- Stir boiling liquid into gelatin in large bowl for at least 2 minutes until completely dissolved.
- Stir in cold ginger ale and lemon juice.
- Pour 1 cup of the gelatin into a 5 cup mold.
- Refrigerate for about 30 minutes or until slightly thickened (spoon drawn through leaves definite impression).
- Arrange some of the pears in mold, pushing into gelatin in mold.
- Meanwhile, gradually add remaining gelatin to cream cheese in large bowl, mixing with wire whisk until well blended.
- Refrigerate for about 30 minutes or until slightly thickened (consistency of unbeaten egg whites).
- Stir in remaining pears and pecans.
- Spoon over gelatin layer in mold.
- Refrigerate for 4 hours or until firm.
- Unmold.
- Store leftover gelatin mold in refrigerator.
Nutrition
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
Attribution
Recipe and photo used with permission from:
Kraft Heinz Company