>From the Kraft Foods website...
Layered Pear-Cream Cheese Mold
5 hr 30 min
10 servings, 1/2 cup each
1 can (16 oz.) pear halves, undrained
1 pkg. (8-serving size) JELL-O Brand Lime Flavor Gelatin
1-1/2 cups cold ginger ale
2 Tbsp. fresh lemon juice
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup chopped PLANTERS Pecans
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
~~~***Rhonda G in Missouri***~ ~~
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