Three-Ring Mold
Home-Style Soups, Salad and Sandwiches Cookbook
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A dear friend shared this recipe with me some 30 years ago. My family never seems to tire of seeing this salad on the table.
SERVINGS: 16-18
CATEGORY: Salads
METHOD: Chill
TIME: Prep: 30 min. + chilling
Ingredients:
- FIRST LAYER:
- 2 cans (29 ounces each) pear halves
- 1 package (3 ounces) cherry gelatin
- 3/4 cup boiling water
- SECOND LAYER:
- 1 package (8 ounces) cream cheese, softened
- 1 package (3 ounces) lemon gelatin
- 3/4 cup boiling water
- 3/4 cup cold water
- 1 cup heavy whipping cream, whipped
- THIRD LAYER:
- 1 can (20 ounces) crushed pineapple
- 1 package (3 ounces) lime gelatin
- 3/4 cup boiling water
Directions:
Drain pears, reserving 3/4 cup juice. Arrange pears in a 4-qt. glass bowl or trifle dish. Dissolve cherry gelatin in boiling water; add reserved juice. Pour over pears. Chill until firm.
For second layer, beat cream cheese in a mixing bowl until smooth and creamy. Dissolve lemon gelatin in boiling water; gradually add to cream cheese. Beat until smooth. Stir in cold water. Add cream and blend until smooth. Pour over first layer. Chill until firm.
For third layer, drain pineapple, reserving 3/4 cup juice. Dissolve lime gelatin in boiling water; add pineapple and reserved juice. Pour over second layer. Chill until firm. Yield: 16-18 servings.