Congealed Pear and Lime Jello Salad
Makes a bright green dish, great with a meal or as a dessert. I make it for Thanksgiving and other special occasions.
Makes a bright green dish, great with a meal or as a dessert. I make it for Thanksgiving and other special occasions.
- Carbohydrate 19.2331008333333 g
- Cholesterol 20.79 mg
- Fat 6.516265 g
- Fiber 1.15733329772949 g
- Protein 2.35474166666667 g
- Saturated Fat 3.6484455 g
- Serving Size 1 1 Serving (110g)
- Sodium 126.298083333333 mg
- Sugar 18.0757675356038 g
- Trans Fat 0.946488666666667 g
- Calories 140 calories
Step-by-step
- Dissolve the package of jello in one cup of boiling pear juice. If you don't have enough pear juice, use water to make one cup. If you use the prepared jello while it is still hot, it makes mixing with the cream cheese/Dream Whip easier.
- In a separate bowl, soften one 8 oz. package of cream cheese.
- Whip 1 package Dream whip according to package directions. There are 2 envelopes in the Dream Whip box; only use one.
- Combine the Dream Whip/cream cheese togeather
- Pour the jello into the cream cheese/Dream Whip mixture.
- I let mine mix until all the ingredients are blended togeather and there are no lumps of cream cheese showing. It's OK either way, I just like a smooth green texture.
- Fold pear chunks into the mixture.
- Pour into about 9x9 container or a deep dish pie pan.
- Refrigerate until mixture is chilled throughout, about 2 hours.
- Great with a meal or as a dessert.
Temperature Control for Gelatin Integrity
Many cooks ruin gelatin dishes by combining hot liquids with dairy too quickly, causing the proteins to curdle or separate. Dissolve the lime gelatin powder in exactly one cup of boiling pear juice, supplementing with tap water if necessary. Use this liquid while it remains warm. Warm gelatin blends smoothly into the softened cream cheese without forming stubborn lumps.
Achieving Emulsion Stability
Cream cheese must reach room temperature before mixing to ensure proper fat dispersion. Whip one single envelope of Dream Whip with cold milk and vanilla until stiff peaks form. Fold this whipped topping gently into the beaten cream cheese. Pour the warm gelatin mixture into the dairy base, processing until the green color is uniform and no cheese particles remain visible.
Chilling Parameters and Setting
Transfer the combined mixture into a nine-inch square container or a deep pie dish. Place the pan in the refrigerator for a minimum of two hours. Chill the dessert until the internal temperature reaches refrigerator safety levels below 40 degrees Fahrenheit and the center holds a firm gelatin set. Drain the canned pear chunks thoroughly before folding them in to prevent excess moisture from breaking the gel matrix.
