Total Calories: 548
In a saucepan, bring pear liquid to a boil. Stir in gelatin until dissolved. Remove from the heat and cool at room temperature until syrupy. Meanwhile, puree pears in a blender. In a mixing bowl, beat cream cheese and lemon juice until fluffy and smooth. Add pureed pears and mix well. Fold in whipped topping. Stir in gelatin. Pour into an oiled 4 1/2 cup mold. Chill overnight. Unmold salad just before serving.
This Pear Gelatin Mold recipe is from the DVO Recipe Book Cookbook. Download this Cookbook today.
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