Minted pear desert salad

Yield: 1 Servings

Measure Ingredient
1 can (29 oz.) pear halves in heavy syrup
1 pack (3 oz.) lime flavored gelatin
1 pack (6 1/2 oz.) mini marshmallows (3 1/2 cups)
1 pack (8 oz.) buttermint candies - crushed
1 Container (9 oz.) whipped topping - thawed
Fresh mint sprigs, if desired

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@... (Al)

Date: Wed, 25 Dec 1996 22:22:38 -0800

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