In blender, blend 8 ounces cream cheese with 1 quart pears with juice.
Dissolve one 6 ounce package lime gelatin in 1 cup boiling hot water.
Combine together and pour into a 7 X 12 inch glass pan. Refrigerate until set, about 2 hours.
It would work well also in a shallow glass bowl.
From the Lehi City Sesquicentennial Cookbook.
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