Eggnog Molded Salad

1. 1

   In a small bowl, sprinkle unflavored gelatin over 1/4 cup cold water; let stand 1 minute.

2. 2

   Drain pears over a 2-cup measuring cup, reserving syrup. Add enough water to the syrup to measure 2 cups; pour into a saucepan. Bring to a boil; remove from heat. Add lemon gelatin and unflavored gelatin mixture; stir 2 minutes to dissolve completely. Cool 15 minutes.

3. 3

   Stir in sour cream and eggnog until well blended. Refrigerate until partially set.

4. 4

   Cut oranges and drained pears into chunks; stir into gelatin mixture. Pour into a 6-cup ring mold coated with cooking spray. Refrigerate, covered, until firm. If desired, serve with oranges, cherries and mint.

* Per serving · 4 servings · Values may vary.

No additional tips available.