Layered Lime, Pear, and Cherry Jello Mold
📜 Collection: Gail Collection | ✍️ Attribution: Unknown | 📂 Category: Desserts A beautiful two-layer vintage Jello mold featuring a decorative base of pears and cherries in clear lime Jello, topped with a smooth, tangy lime and cream cheese mousse.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 5 mins | 6 hours | 8-10 servings |
🔪 Key Equipment
- Jello mold
- Measuring cup
- Large mixing bowl
- Electric mixer
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 (6 ounce) package | Lime Jello | Divided |
| 1 (8 ounce) package | Philadelphia Cream Cheese | Softened |
| 1 large can | Pears | Halved, juice reserved |
| 1 jar | Maraschino Cherries | Drained |
| 1 teaspoon | Oil | For greasing the mold |
Instructions
Step 1: Prep the Mold and Base
- Lightly grease the inside of a jello mold with 1 teaspoon oil.
- Drain the juice from the canned pears into a measuring cup and add enough cold water to equal the amount of cold liquid required by the jello package directions.
- In a large bowl, dissolve the Lime Jello powder in boiling water, stirring for 2 minutes. Stir in the reserved cold pear juice mixture.
Step 2: Layer the Fruit and Chill
- Pour about one-third of the Lime Jello mixture into the prepared mold and refrigerate until it thickens but is not fully set, until tacky to the touch. Keep the remaining Jello at room temperature.
- Arrange the pear halves and maraschino cherries decoratively in the thickened Jello layer. Return to the refrigerator to set completely firm.
Step 3: Prepare and Add Cream Cheese Layer
- While the fruit layer sets, allow the remaining Lime Jello to thicken at room temperature or in the fridge.
- In a separate bowl, beat the softened cream cheese until smooth. Gradually add the remaining thickened Lime Jello, beating until the mixture is completely smooth and uniform.
- Gently pour the cream cheese mixture over the firm fruit layer in the mold. Refrigerate overnight, or for at least 6 hours, until the entire mold is firm and set.
💡 Make-Ahead & Storage: Keep the mold covered and refrigerated for up to 2 days before unmolding and serving.
Original Recipe Scan
