Eggnog Molded Salad



10 servings



1 tsp. unflavored gelatin
1/4 cup water
1 can (1 lb.) sliced pears
1 pkg. (6 oz.) lemon gelatin powder
1 cup sour cream
3/4 cup eggnog
1 can (11 oz.) mandarin oranges, drained
Orange slices, maraschino cherries and mint leaves (optional)


In a small bowl, combine gelatin and water; set aside. Drain pears, reserving juice; set pears aside. Add enough water to the juice to measure 2 cups. Pour into a saucepan; bring to a boil. 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. Chill until partially set. Cut the oranges and pears into chunks; add to eggnog mixture. Pour into an oiled 6-cup mold. Chill until firm. Garnish with oranges, cherries and mint if desired.

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