Sooo good! Very rich, but light, salad/dessert - my Grandma's recipe!more
small box of lemon jello
oz cream cheese
oz cool whip
Drain the juice from the can of pears into a one-cup measuring cup, and add enough water to make a whole cup of liquid. Pour pear juice in a small pot and heat to boiling. Dissolve lemon jello in the boiling pear juice. Once jello has been completely dissolved, set aside to let cool. Mix pears and cream cheese in a blender until smooth. Fold in whip cream, and then add the jello mixture. REALLY scrape to make sure everything is blended, or you will find spots of just lemon jello here and there. Refrigerate for at least 4 hours before serving. **My Grandma would always add about a dozen maraschino cherries to the top of the salad by gently pressing them in here-and-there after it had set (wiping off excess juice before-hand).