Sea Foam Salad (Creamy Pear Jello

• Gluten free

• Produce

  • 1 (29 ounce can Pears

• Dairy

  • 1 (8 ounce package Cream cheese
  • 1 cup Heavy cream

• Desserts

  • 1 (6 ounce package Jello, green or red

Found on thefoodcharlatan.com

Ingredients

• 1 (29 ounce) can pears, in heavy syrup
• 1 (6 ounce) package green or red jello*
• 1 (8 ounce) package cream cheese, softened
• 1 cup heavy cream

Directions

• Open the can of pears and use the lid to drain the liquid into a medium saucepan. Set pears aside.
• Bring the liquid to a boil over high heat.
• Remove from heat and use a whisk to stir in the package of dry jello powder. Stir constantly until the jello is dissolved.
• If you have an immersion blender: add the cream cheese and the pears to the saucepan and blend well until smooth.
• If you are using a blender: Add the jello mixture, pears, and cream cheese to your blender and blend until smooth.
• Meanwhile, in a large bowl or stand mixer, beat the cream on high speed until stiff peaks form. It should take about 1-2 minutes. Do not over beat.
• Fold the cream into the blended jello mixture. Its okay if there are a few streaks of cream.
• Pour the mixture into a jello mold, bundt pan, 9x13 pan, or a large bowl. If you use a bundt pan or jello mold (or anything you plan to invert), spray the pan with cooking spray before pouring it in.
• Cover and refrigerate for several hours or overnight.
• If you used a mold or bundt pan and need to invert the jello, dip the bottom of the pan into a large bowl of hot water for several seconds before turning it onto your serving plate. This will help loosen the edges. If it doesnt work, you may need to use a knife to loosen the edges (but try the hot water method first)

Nutrition