Sour Cream Fruit Mold
|Canned pear halves||8 Ounce|
|Lime gelatin||2 Tablespoon|
|Salad greens||1⁄2 Cup (8 tbs)|
|Honeydew melon balls||1⁄2 Cup (8 tbs)|
|Cantaloupe balls||1⁄2 Cup (8 tbs)|
"Drain pineapple and pears; reserve syrups.
Dissolve gelatin in 1 1/2 cups boiling water; stir in 1 1/2 cups cold water.
Combine reserved syrups; add 2/3 cup syrup to gelatin mixture.
Chill until thickened.
Dice pears; combine pears, pineapple and sour cream.
Blend gelatin mixture with sour cream mixture.
Pour into 5 1/2-cup wet ring mold.
Chill until firm.
Unmold onto salad greens; garnish with honeydew melon and cantaloupe balls."