Pear Pecan Salad
Week 38 of 52
Salad #6
Y'all, I finally used the Jello ring mold that I've had for at least 15 years! This Pear Pecan Salad recipe is in The Wednesday Matinee Musical Club's The Saga of the Refreshment Plate (85th Anniversary Edition). This club is located in Marlin, Texas. The officers listed are for the 1983-1984 year. It has a cool photo of members in 1900 and historical information about members. This recipe was submitted by Chris Pilcher. This recipe turned out good and I, along with my taste testers, really enjoyed it. Definitely a success! You should try it.
I'll show my modification in italics.
Ingredients:
1 (1lb 4oz) can pears (I used two 14.5 oz cans, sliced pears)
1 (3oz) package lemon Jello
1 (8oz) package cream cheese (softened)
1 cup whipping cream
1/2 cup finely chopped pecans (Pecans were somehow left off the list of ingredients, so I guessed at the amount and it was the perfect amount)
Directions:
Drain pears, reserving one cup of juice. Heat pear juice to boiling in a small pan. Remove from heat. Stir in the Jello and chill until partially set. Blend pears and softened cream cheese in a blender until creamy. Pour into a bowl and stir in the Jello, then the pecans.Whip the whipping cream (I used my whipped cream maker from Pampered Chef) and fold into the other ingredients. Pour into a large mold or 16 individual molds. Yield 16 servings.
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| Pear Pecan Salad - Picture #1 |
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| Pear Pecan Salad - Picture #2 |
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