Lime and Pear Layered Jell-O Mold

A two layered Jell-O salad mold.  The bottom layer is made from lime gelatin, cream cheese, canned pears and pecans.  The top layer is lime gelatin and canned pears.  You will need a five cup mold or dish to make this.

I used an vintage gelatin mold that is a copper colored tin.  I have a box full of these that once graced my kitchen wall.  With the weather being so hot, a Jell-O salad or dessert just sounded good.  It is almost too pretty to eat.

Lime and Pear Layered Jell-O Mold

  • Servings: 8 servings
  • Difficulty: easy
  • Print

Ingredients:

  • 2 packages of 4 serving size or 1 package of 8 serving size of lime flavored gelatin
  • 1 can 15 1/2 ounces sliced pears juice reserved
  • enough water to add to pear juice to make 1 1/2 cups
  • 1 1/2 cups cold water or lemon lime soda
  • 1 package 8 ounces creamed cheese room temperature
  • 1/2 cup chopped pecans

Directions:

Prepare a 5 cup Jell-O mold by greasing the inside with butter.  A six cup Bundt pan will also work. The butter will make it easy to flip out the chilled gelatin.

Drain the can pears and reserve the liquid.  Chop the pears into bit size pieces. Add water to the pear juice and heat until boiling.  Place the gelatin a bowl and stir in the hot water.  Stir until gelatin is dissolved. Add cold water and stir.  Pour 3/4 cup of gelatin in the bottom of the mold.  Chill for 30 min.

In a mixing bowl beat cream cheese until smooth.  Add 1/2 cup of gelatin and mix on medium speed until blended.  Gradually add 1 cup of gelatin until all the cheese is mixed in.  Add chopped nuts. The rest of the lime gelatin will be used in the first layer.

As soon as the gelatin that is in the bottom of the mold is set add a layer of  chopped pears but don’t let them touch the edge of the mold.  Add the rest of the lime gelatin over the top.  Chill.

Add the rest of the pears to the cream cheese mixture and stir in.  Place in refrigerator to chill until thickened.  As soon as the top layer has firmed up some and the cheese mixture has thickened. pour the cheese mixture into the mold.  Chill for several hours or over night before removing from the mold.

To remove from the mold, gently use a butter knife to loosen the edges from the mold by pushing away from sides.  Set the mold in a pan of warm water for a few seconds and remove.  Place a place on top of the mold and flip.  The gelatin will slip out. Serve immediately.

6 Comments Add yours

    1. trkingmomoe says:

      Thanks for you comment. It is an old fashion dessert/salad that is fun to make.

      Like

  1. AJ says:

    My grandma used to make something similar:)

    Liked by 1 person

    1. trkingmomoe says:

      This is an old Philadelphia Cream Cheese recipe. There is lots of versions of this. I wish I had some of the gelatin recipes that was common mid 20th century recipes. As I find them I plan to share them. Summers have gotten very hot and these type of salads and desserts are so refreshing in hot weather. I think they fell out of popularity because of modern air conditioning. It also takes a block of time to do because you have to chill it between layers even though it is easy to do. Thanks for stopping in. I enjoy your diaries.

      Liked by 1 person

      1. AJ says:

        Yes they definitely aren’t the quickest dessert to make, but they are delicious and satisfying on hot days:)
        Thank you!

        Liked by 1 person

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