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Name: Layered Pear Cream Cheese Mold
Prep time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 pk (8 ounces) PHILADELPHIA; 1 1/2 c Cold ginger ale or water; 1 cn (16 ounces) pear halves;; 2 tb Lemon juice; 1 pk (8-serving size) or 2; 1/4 c Pecans chopped; 1/3 c Sliced lemongrass; 1 Jalape?o pepper; 3 Lime or lemon leaves; 1 ts Turmeric; 4 Garlic peeled; 3 1/2 c Coconut milk; 3 Shallots; peeled; 1 pn Salt or shrimp paste; 1 ts Dried ground galangal

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INGREDIENTS

1 pk (8 ounces) PHILADELPHIA
1 1/2 c Cold ginger ale or water
1 cn (16 ounces) pear halves;
2 tb Lemon juice
1 pk (8-serving size) or 2
1/4 c Pecans ; chopped
1/3 c Sliced lemongrass
1 Jalape?o pepper
3 Lime or lemon leaves
1 ts Turmeric
4 Garlic ; peeled
3 1/2 c Coconut milk
3 Shallots; peeled
1 pn Salt or shrimp paste
1 ts Dried ground galangal

Servings

INSTRUCTIONS

Carbonated beverages add pizzazz to molded gelatin salads. Club soda fruit favored sparkling water, ginger ale or lemon lime flavored drinks can be substituted for all or part of the cold water. Guests will enjoy this beautiful emerald-topped mold flavored with a hint of ginger. DRAIN pears, reserving liquid. Dice pears; set aside. Add water to liquid to make 1 1/2 cups; bring to boil in small saucepan. STIR boiling liquid into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold ginger ale and lemon juice. Reserve 2 1/2 cups gelatin at room temperature. Pour remaining gelatin into 5-cup mold. Refrigerate about 30 minutes or until thickened (spoon drawn through leaves definite impression). Arrange about 1/2 cup of the diced pears in thickened gelatin in mold. Stir reserved 2 1/2 cups gelatin gradually into cream cheese in large bowl with wire whisk until smooth. Refrigerate about 30 minutes or until slightly thickened (consistency of unbeaten egg whites). Stir in remaining diced pears and pecans. Spoon over gelatin layer in mold. REFRIGERATE 4 hours or until firm. Unmold. Garnish as desired. makes 10 servings Recipe by: Jell-O Posted to recipelu-digest Volume 01 Number 390 by ctlindab@mail1.nai.net on Dec 21, 1997

NOTES

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Layered Pear Cream Cheese Mold

1 pk (8 ounces) PHILADELPHIA 
1 1/2 c Cold ginger ale or water 
1 cn (16 ounces) pear halves; 
2 tb Lemon juice 
1 pk (8-serving size) or 2 
1/4 c Pecans chopped
1/3 c Sliced lemongrass 
1  Jalape?o pepper 
3  Lime or lemon leaves 
1 ts Turmeric 
4  Garlic peeled
3 1/2 c Coconut milk 
3  Shallots; peeled 
1 pn Salt or shrimp paste 
1 ts Dried ground galangal

Carbonated beverages add pizzazz to molded gelatin salads. Club soda fruit  favored sparkling water, ginger ale or lemon lime flavored drinks can be  substituted for all or part of the cold water.    Guests will enjoy this beautiful emerald-topped mold flavored with a hint  of ginger.    DRAIN pears, reserving liquid. Dice pears; set aside. Add water to liquid  to make 1 1/2 cups; bring to boil in small saucepan.    STIR boiling liquid into gelatin in large bowl at least 2 minutes until  completely dissolved. Stir in cold ginger ale and lemon juice. Reserve 2  1/2 cups gelatin at room temperature. Pour remaining gelatin into 5-cup  mold. Refrigerate about 30 minutes or until thickened (spoon drawn through  leaves definite impression). Arrange about 1/2 cup of the diced pears in  thickened gelatin in mold.    Stir reserved 2 1/2 cups gelatin gradually into cream cheese in large bowl  with wire whisk until smooth. Refrigerate about 30 minutes or until  slightly thickened (consistency of unbeaten egg whites). Stir in remaining  diced pears and pecans. Spoon over gelatin layer in mold.    REFRIGERATE 4 hours or until firm. Unmold. Garnish as desired. makes 10  servings    Recipe by: Jell-O    Posted to recipelu-digest Volume 01 Number 390 by ctlindab@mail1.nai.net on  Dec 21, 1997

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Nutrition

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Serving Size: 1 Serving (892g)
Recipe Makes: 1 Servings

Calories: 1782
Calories from Fat: 1696 (95%)

Amt Per Serving		% DV

	Total Fat 188.4g	251 %
	Saturated Fat 151.3g	757 %
	Monounsaturated Fat 18.3g
	Polyunsanturated Fat 7.8g
Cholesterol 0mg		0 %
Sodium 105.7mg		4 %
Potassium 1989.6mg		52 %
Total Carbohydrate 35.6g		10 %
	Dietary Fiber 3.2g	13 %
	Sugars, other 32.4g
Protein 19.5g		28 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1782

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