Layered Pear Cream Cheese Mold Recipes

LAYERED PEAR-CREAM CHEESE MOLD

Steps:

• 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.

APRICOT GELATIN MOLD

Steps:

• Drain pineapple, reserving juice in a 2-cup measuring cup; add enough water to measure 2 cups. Set pineapple aside. Pour juice mixture into a small saucepan. Bring to a boil; remove from heat. Dissolve gelatin in juice mixture. Cool for 10 minutes. , In a large bowl, beat cream cheese until creamy. Gradually add gelatin mixture, beating until smooth. Refrigerate until slightly thickened, 30-40 minutes., Fold in pineapple and carrots, then whipped topping. Transfer to an 8-cup ring mold coated with cooking spray. Refrigerate until set. Unmold onto a serving platter.

PEAR SALAD WITH CREAM CHEESE AND LIME GELATIN

Steps:

• In a small saucepan, add 1 cup of pear juice and bring to a boil.
• Remove from heat.
• In a large bowl combine dry lime gelatin with pear juice and stir until gelatin is dissolved.
• Chill until partially set.
• In a medium bowl, cream the cream cheese with milk until blended and smooth.
• In a small bowl, mash pears until smooth. Mix with the cream cheese mixture and mix until smooth.
• Combine gelatin mixture and cream cheese mixture and blend until smooth.
• Fold in cool whip.
• Pour into a mold or leave in a bowl and chill 2-3 hours or until set.

LIME PEAR GELATIN SALAD

Steps:

• Whisk together the lime gelatin and boiling water in a large bowl until the gelatin dissolves. Pour the mixture into the container of a blender, and add the pear halves and cream cheese. Cover and blend until smooth. Pour back into the bowl, and gently whisk in the whipped topping. Transfer to a mold or serving bowl, cover and refrigerate until firm, at least 4 hours. To unmold, dip the mold briefly into hot tap water to loosen the gelatin, then invert onto a plate.