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. |
|
Lime
jello; dry |
3 oz. |
6 oz. |
9 oz. |
12 oz. |
15 oz. |
18 oz. |
|
Cream
cheese |
8 oz. |
16 oz. |
24 oz. |
32 oz. |
40 oz. |
48 oz. |
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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.
<<<<<<<
Go to the September 2002 Newsletter
30 Day Gourmet
P.O. Box 272
Brownsburg, IN 46112
www.30DayGourmet.com
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This
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Monday, August 04, 2008.
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