CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
Servings |
INGREDIENTS
1 |
cn |
(29 oz.) pear halves in heavy syrup |
1 |
pk |
(3 oz.) lime flavored gelatin |
1 |
pk |
(6 1/2 oz.) mini marshmallows (3 1/2 cups) |
1 |
pk |
(8 oz.) buttermint candies – crushed |
1 |
|
Container (9 oz.) whipped topping – thawed |
|
|
Fresh mint sprigs, if desired |
INSTRUCTIONS
A baking dish doesn't need oil . If you uise a mold, it might help to oil
it first.
Drain pear halves, reserving 1 c. surup. Chop pears. In a large bowl, mix
pears, reserved pear syrup, lime gelatin, marshmallows and mint candies.
Cover and refrigerate 3 hours or until marshmallows begin to dissolve. Fold
in whipped topping. Turn into a 7 cuip mold or a 13 x 9 baking dish (Pyrex)
dfreeze 8 hours, or overnight until firm. Garnisgh with fresh mint sprigs
if desired. Makes 14 servings.
Posted to JEWISH-FOOD digest V96 #110
From: alotzkar@direct.ca (Al)
Date: Wed, 25 Dec 1996 22:22:38 -0800
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