- 1 (3 oz.) pkg. lemon gelatin
- 1 can pears
- 1/2 cup scant sugar
- 1/2 cup whipping cream
- 1 1/2 tsp. vanilla
Dissolve lemon gelatin in 1 cup boiling water and 1 cup juice (strained from canned pears). Pour into measuring cup. When it is cool, but not thick, whip with an egg beater, until it is the consistency of whipped cream. Then fold in 1 cup of crushed pears. Beat whipping cream until thick. Add sugar and vanilla and fold into gelatin. Garnish with nuts, if you wish.
By Robin from Washington, IA
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