Eggnog Molded Salad
  • Servings: 10-12
  • 1 teaspoon unflavored gelatin
  • 1/4 cup water
  • 1 can (16 ounces) sliced pears
  • 1 package (6 ounces) lemon gelatin
  • 1 cup (8 ounces) sour cream
  • 3/4 cup eggnog
  • 1 can (11 ounces) mandarin oranges, drained
  • Orange slices, maraschino cherries and mint leaves, optional
  1. In a small bowl, combine gelatin and water; set aside.
  2. Drain pears, reserving juice; set
  3. pears aside. Add enough water to the juice to measure 2 cups. Pour into a saucepan; bring
  4. to a boil.
  5. Remove from the heat; stir in gelatin mixture and lemon gelatin until completely dissolved. Cool for about 15 minutes. Stir in sour cream and eggnog until well blended.
  6. Chill until partially set. Cut the oranges and pears into chunks; add to eggnog mixture.
  7. Pour into an oiled 6-cup mold. Chill until firm.
  8. Garnish with oranges, cherries and mint if
  9. desired.