Sides & Salads
Seafoam Salad
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Servings: |
6 |
12 |
18 |
24 |
30 |
36 |
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Makes: |
6 C. |
12 C. |
18 C. |
24 C. |
30 C. |
36 C. |
|
Ingredients: |
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Canned pears; drained and mashed (reserve juice) |
29 oz. or 2 1/2 C. |
58 oz. or 5 C. |
87 oz. or 7 1/2 C. |
116 oz. or 10 C. |
145 oz. or 12 1/2 C. |
174 oz. or 15 C. |
|
Pear juice |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
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Lime jello; dry |
3 oz. |
6 oz. |
9 oz. |
12 oz. |
15 oz. |
18 oz. |
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Cream cheese |
8 oz. |
16 oz. |
24 oz. |
32 oz. |
40 oz. |
48 oz. |
|
Milk |
2 T. |
1/4 C. |
1/4 C. + 2 T. |
1/2 C. |
1/2 C. + 2 T. |
3/4 C. |
|
Whipping cream or whipped topping (like Cool Whip) |
1 C. |
2 C. |
3 C. |
4 C. |
5 C. |
6 C. |
Assembly Directions:
Heat pear juice and mix with jello. Let set until
slightly firm. Meanwhile, soften the cream cheese
with the milk and whip the cream until stiff. Pour
jello mixture over cream cheese. Beat with mixer
until smooth. Add mashed pears. Fold in whipped
cream or whipped topping.
Freezing and Serving Directions:
Pour into suitable container and freeze.
To serve: Thaw completely in refrigerator.
Serve cold. Refrigerate leftovers.
Comments:
You may use pears canned in juice OR syrup, sugar
free OR regular jello, light OR regular cream
cheese, and whipping cream OR whipped topping.
To mold instead of making in a container, pour into
mold(s), refrigerate until firm, remove from mold
and then freeze.
This page was last updated on Monday, June 02, 2008.
Copyright 2008 - 30 Day Gourmet. All rights reserved.