On Line Cookbook

Layered Pear-Cream Cheese Mold

Recipe Information


  • 1 16 oz (448 grm). can pear halves in light syrup
  • 1 pkg. (8-serving size) JELL-O Brand Lime Flavor Gelatin*
  • 1-1/2 cups (350 ml) cold ginger ale or water
  • 2 tbsp (30 ml) fresh lemon juice
  • 1 8 oz (224 grm). pkg. PHILADELPHIA Cream Cheese, softened**
  • 1/4 cup (60 ml) chopped pecans
  • *Or use 2 pkg. (4 serving-size each) JELL-O Gelatin Dessert for 1 pkg. (8-serving size).
  • Drain pears, reserving liquid.
  • Add water to liquid to measure 1 1/2 cups; bring to boil in small saucepan.
  • Dice 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 (225 ml) of the gelatin into wreath or 5-cup star-shaped or plain mold.
  • Refrigerate about 30 minutes or until thickened (spoon drawn through leaves definite impression).
  • Arrange some of the diced pears in mold, pushing down into wreath or star design.
  • Meanwhile, beat cream cheese in large bowl with electric mixer on medium speed until smooth.
  • Gradually beat in remaining gelatin.
  • Refrigerate about 30 minutes or until slightly thickened (consistency of unbeaten egg whites).
  • Stir in remaining diced pears and pecans.
  • Spoon over gelatin layer in mold.
  • Refrigerate 4 hours or until firm; unmold.
  • Garnish as desired.
  • Store leftover gelatin mold in refrigerator.
  • Unmolding:
  • 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.
  • **Helpful Hint:
  • Soften cream cheese in microwave on HIGH 15 to 20 seconds.
Sounds like the recipe you're requesting, only with pears...substitute applesauce and see what happens!!