Has anyone else noticed that gelatin and pudding mix packages are just slightly smaller now?
They used to contain 3 ounces each and now are 2.6. At least here in our area…
You wouldn’t think 0.4 ounces would make that much difference, but I’m finding they no longer “set up” very well - unless you decrease the liquid in the recipe slightly.
Or maybe it’s just me :)
Anyway, this recipe is from a 30 year old Amish cookbook and we’ve been making it a long time. I don’t make it often, but it’s always a hit when I do!
1 (28 ounce) can of pears
2 small packages of lime Jell-O
8 ounces cream cheese, softened
1 carton Cool Whip
2 cups boiling water
1-1/4 to 1-1/2 cups cold water/pear juice
Drain pears and reserve the juice for making the Jell-0. Place pears and cream cheese in a blender or food processor. Process until creamy and well blended.
Pour 2 cups boiling water over the gelatin in a separate bowl and stir gently until dissolved. Measure the reserved pear juice and add enough water to equal 1-1/4 to 1-1/2 cups** Stir the cold water/pear juice into the Jell-O.
While the Jell-O is still warm, pour a small amount into the food processor with the pears and cream cheese. Process until smooth, then stir this mixture into the remaining Jell-O.
Refrigerate. When it has partially set, use a whisk or hand mixer to whip in the Cool Whip. Refrigerate 2-3 hours more, or until completely set.
**Original recipe calls for 2 cups of cold water, but this results in the salad being too soft set... I find 1-1/4 cups to be just right :)
Hope you enjoy this light and refreshing treat!