Eggnog Molded Salad
|Unflavored gelatin||1 Teaspoon|
|Water||1⁄4 Cup (4 tbs)|
|Canned sliced pears||16 Ounce (1 Can)|
|Lemon gelatin||6 Ounce (1 Package)|
|Sour cream||8 Ounce (1 Cup)|
|Eggnog||3⁄4 Cup (12 tbs)|
|Canned mandarin oranges||11 Ounce, drained (1 Can)|
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 1 5 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.