Menu

Pear lime mold with bran-coconut topping (1981)

Note: This article may feature affiliate links to Amazon.com or other companies. Qualifying purchases made via these links may earn us a small commission at no additional cost to you. Find out more here.

Pear lime mold with bran-coconut topping

Ingredients:

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

Directions:

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

 

More stories you might like

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Pin It on Pinterest

join the fun

Don’t miss out on the latest and greatest vintage stuff!

Sign up for our free weekly newsletter here.