Pear lime mold with bran-coconut topping (1981)

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Pear lime mold with bran-coconut topping


1 can sliced pears, drained, reserving syrup
1 package (3 ounces) lime flavor gelatin
1 package (3 ounces) cream cheese, softened
1/2 pint (1 cup) whipping cream, whipped
5 tablespoons margarine or butter, melted
3/4 cup Kellogg’s Bran Buds cereal
1/4 cup firmly-packed brown sugar
1/2 cup shredded coconut
2 tablespoons all-purpose flower
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg


Add enough water to syrup to measure 1 cup. Bring to boil. Stir into gelatin until dissolved. Chill until slightly thickened.

Mash pears. Beat in cream cheese until smooth. Add to thickened gelatin. Mix well. Fold in 1 1/2 cups of the whipped cream. Reserve remainder for topping. Pour into one 5- to 6-cup mold or 8 individual molds. Chill until set.

For topping, combine remaining ingredients. Spread in shallow baking pan. Bake at 350 F about 8 minutes, stirring once or twice. Cool in pan, stirring occasionally. Topping will become crisp on cooling.

Unmold gelatin. Garnish with reserved whipped cream. Sprinkle with topping.

Yield: 8 servings


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