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SEAFOAM SALAD
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PrintINGREDIENTS
- 3 small pkgs, lime jello
- 3 c. pear juice
- 2 29 oz cans pears
- 8 oz cream cheese, softened
- 8 oz whipped topping, softened
- 4 T. milk
DIRECTIONS
Heat pear juice to a boil; pour over jello. Cream the cheese with the milk and add to the jello, along with 3 cups of cold water. Let mixture cool and thicken slightly. Mash pears with a fork, then add to jello mixture. Blend in whipped topping. Spread in 9x13 pan and allow to set.
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