Layered Pear-Cream Cheese Mold

photo by:kraft

This pretty lime gelatin mold has two layers. Both are studded with pears and one is made with cream cheese and pecans. Serve as a salad or dessert.

time

prep:

30 min

total:

5 hr 30 min

servings

total:

10 servings, 1/2 cup each

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What You Need

can (16 oz.) pear halves, undrained

pkg. (8-serving size) JELL-O Lime Flavor Gelatin

1-1/2

cups cold ginger ale

Tbsp. fresh lemon juice

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/4

cup chopped PLANTERS Pecans

Make It

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 at least 2 minutes until completely dissolved. Stir in cold ginger ale and lemon juice. Pour 1 cup of the gelatin into 5-cup mold. Refrigerate 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 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 4 hours or until firm. Unmold. Store leftover gelatin mold in refrigerator.

Kraft Kitchens Tips

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.

Substitute

Substitute water for ginger ale.

How to Soften Cream Cheese

Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.

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a cook

posted:5/15/2002

In Japan it's difficult to find Lime jell-o, so 'green jello' is melon! I gave it a try and it worked fine! This recipe used to be called 'Under the Sea'. Still as good as ever!

a cook