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8 servings, 1 slice each
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Garnish with crisp salad greens and additional pears, if desired.
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.
Prepare as directed doubling all ingredients and using 9x5-inch loaf pan.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I've made this recipe for years, usually at Easter. I found the recipe in an old The New Joys of Jello recipe book, circa 1975. The recipe in the book calls for 1/8 teaspoon of ginger, not cinnamon. Ginger and pears go perfectly together. If you've tried this recipe with cinnamon and didn't care for it, try it with ground ginger. It's excellent.
I have made this salad several times. My family loves it! The last time I made it I used cherry Jell-O with chopped fruit cocktail. Delicious! This recipe is a difinite keeper!
I really enjoy the taste & it's a realitively easy summer salad. I've made it a few times now & have it in my recipe box on your site & have a copy printed up also. I would think it would be good to take to a party also.