Recipe - Minted Pear Desert Salad

1 cn (29 oz.) pear halves in
heavy syrup
1 pack (3 oz.) lime flavored
gelatin
1 pack (6 One half oz.) mini
marshmallows (3 One half 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 JEWISHFOOD digest V96 #110

From: alotzkar@direct.ca (Al)

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