Drain oranges and pear halves, saving the juice from the pears. Add enough water to the pear juice to bring the amount of liquid to 1-3/4 cup. Bring the liquid to a boil and remove from heat. Add the jell-o powder and stir until completely dissolved. Set aside to cool.
In a separate bowl, combine the sour cream and heavy cream. To avoid lumps, stir the heavy cream into the sour cream little by little.
Arrange the pear halves and oranges in a shallow baking dish (8x8-inch square or similar). When the Jell-O mixture is cool, stir in the cream mixture and pour over the fruit.
Let stand in fridge for a few hours, until set, or overnight.
Author's Comments
I don't know where this recipe originates from, but my mother made it for all cook outs/potlucks for as long as I can remember. It is always the first dish to be eaten up! Everybody loves it. It is creamy and light -- perfect for summer.
Instructions
Drain oranges and pear halves, saving the juice from the pears. Add enough water to the pear juice to bring the amount of liquid to 1-3/4 cup. Bring the liquid to a boil and remove from heat. Add the jell-o powder and stir until completely dissolved. Set aside to cool.
In a separate bowl, combine the sour cream and heavy cream. To avoid lumps, stir the heavy cream into the sour cream little by little.
Arrange the pear halves and oranges in a shallow baking dish (8x8-inch square or similar). When the Jell-O mixture is cool, stir in the cream mixture and pour over the fruit.
Let stand in fridge for a few hours, until set, or overnight.
Author's Comments
I don't know where this recipe originates from, but my mother made it for all cook outs/potlucks for as long as I can remember. It is always the first dish to be eaten up! Everybody loves it. It is creamy and light -- perfect for summer.
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