Layered Pear Cream Cheese Mold – a delicious recipe with pear, Dessert, cold ginger, lemon juice, Cream Cheese, pecans. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Drain pears, reserving liquid.
2
Dice pears; set aside.
3
Add water to liquid to make 1 1/2 cups; bring to boil in small saucepan.
4
Stir boiling liquid into gelatin in large bowl at least 2 minutes until completely dissolved.
5
Stir in cold ginger ale and lemon juice.
6
Reserve 2 1/2 cups gelatin at room temperature.
7
Pour remaining gelatin into 5-cup mold.
8
Refrigerate about 30 minutes or until thickened.
9
Arrange about 1/2 cup of the diced pears in thickened gelatin in mold.
10
Stir reserved 2 1/2 cups gelatin gradually into cream cheese in large bowl with wire whisk until smooth.
11
Refrigerate about 30 minutes or until slightly thickened. Stir in remaining diced pears and pecans.
12
Spoon over gelatin layer in mold.
13
Refrigerate 4 hours or until firm.
14
Unmold.
15
Garnish as desired.
364
kcal
Calories
29
g
Fat
27
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 can (16-oz) pear halves, undrained, 1 pkg. (8 serving size) Jello Lime Flavor Gelatin Dessert, 1 1/2 c. cold ginger ale or water, 2 Tbsp. lemon juice, and more.
Yes, Layered Pear Cream Cheese Mold falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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