Lemon Lime Pear Jello Salad Recipes

Steps:

• Whisk together the lime gelatin and boiling water in a large bowl until the gelatin dissolves. Pour the mixture into the container of a blender, and add the pear halves and cream cheese. Cover and blend until smooth. Pour back into the bowl, and gently whisk in the whipped topping. Transfer to a mold or serving bowl, cover and refrigerate until firm, at least 4 hours. To unmold, dip the mold briefly into hot tap water to loosen the gelatin, then invert onto a plate.

Steps:

• Drain pears, reserving juice; set pears aside. In a small saucepan, bring juice to a boil. Stir in gelatin until dissolved. Remove from the heat; cool slightly. , In a food processor, combine pears and cream cheese; cover and process until smooth. Transfer to a large bowl; stir in gelatin mixture until blended. Stir in the pineapple and 3/4 cup pecans. Fold in whipped topping. , Pour into an ungreased 11x7-in. dish. Refrigerate until set. Sprinkle with remaining pecans. Cut into squares.

Steps:

• Drain pears, reserving juice; set pears aside. Measure the juice; add water if needed to equal 1-1/2 cups. Pour into a saucepan; bring to a boil. Add gelatin; stir until dissolved. Gradually add cream cheese, whisking until smooth. , Cover and refrigerate until cool. Mash pears; fold into gelatin mixture. Fold in whipped topping. Pour into a 6-cup serving bowl. Refrigerate until set.

Steps:

• In a small saucepan, heat 1 cup reserved pear juice to boiling. Pour over lime gelatin in a small bowl; stir until dissolved. Set aside.
• In a large bowl, beat cream cheese with milk until smooth. Blend in gelatin mixture. Chill in the refrigerator until partially thickened, about 20 to 30 minutes.
• In a small bowl, mash pears until smooth. Fold pears and whipped topping into gelatin mixture. Pour into a mold. Chill until set, about 2 to 3 hours.
• Dip mold in warm water for approximately 5 seconds. Invert onto a serving plate

Steps:

• Drain pears, reserving 3/4 cup of the syrup. Dice pears; set aside.
• Stir boiling water into gelatin and salt in medium bowl at least 2 minutes until completely dissolved. Stir in reserved syrup and lemon juice. Pour 1-1/4 cups gelatin mixture into 8x4-inch loaf pan or 4-cup mold sprayed with cooking spray. Refrigerate about 1 hour or until set but not firm (should stick to finger when touched and should mound).
• Beat remaining gelatin mixture gradually into cream cheese until smooth. Stir in pears and cinnamon. Spoon over clear gelatin in pan.
• Refrigerate 4 hours or until firm. Unmold. Cut into 8 slices. Store leftover gelatin mold in refrigerator.