Lunch: Three-Ring Mold Recipe
Ingredients
2 cans (29 ounces each) pear halves
1 package (3 ounces) cherry gelatin
3/4 cup boiling water
Instructions
Drain pears, reserving 3/4 cup juice. Arrange pears in a 4-qt. glass bowl or trifle dish. Dissolve cherry gelatin in boiling water; add reserved juice. Pour over pears. Chill until firm.
For second layer, beat cream cheese in a bowl until smooth and creamy. Dissolve lemon gelatin in boiling water; gradually add to cream cheese. Beat until smooth. Stir in cold water. Add cream and blend until smooth. Pour over first layer. Chill until firm.
For third layer, drain pineapple, reserving 3/4 cup juice. Dissolve lime gelatin in boiling water; add pineapple and reserved juice. Pour over second layer. Chill until firm.
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Nutrition Facts
Serving Size: 16
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
