I've been making this recipe for as long as I can remember. I got it from my grandma, and streamlined it by "blenderizing" it rather than just mashing the pears. SO yummy, smooth and refreshing. It has become just as important as Green Bean cassrole & Candied Yams on our Thanksgiving table.

If done right, this is a good recipe. There is absolutely no need to cook canned pineapple. For the water, use 1 cup and then add 1/2 cup pineapple juice. You can get that from the can of drained pineapple or from a regular can of pineapple juice. I've made this recipe for many years. It's delicious also with canned pears added or canned pears alone.

I followed the recipe with the added ingredient of the 1/2 cup pineapple juice. Didn't cook the pinapple either as it was a can. Everyone liked how it was NOT THAT SWEET (great for serving with a meal). I wishied it was sweeter as I served it as a dessert. Pretty, festive, and I think for more than 9 servings. Will make again.

I was looking for a lime gelatin salad recipe for my mom and this one fit the bill. I made the recipe as stated and it turned out just fine. Thanks for sharing!

I started to make this recipe because it sounded good, but then, as I was making it, I realized it wasn't quite right. The ingredients call for 1 1/2 cups water, but the directions call for 1 cup water and 1/2 cup pineapple juice. I didn't have the pineapple juice, since it wasn't listed in the ingredients, I didn't buy it. I tried draining my canned pineapple juice, but didn't get anywhere near 1/2 a cup. I called a friend who makes a similar salad. She says hers calls for 3 cups of liquid. This one has 2. I decided to add the 3 just to be safe. Also, this recipe asks for the pineapple to be cooked. I decided not too, since it was neither fresh, nor frozen, I figured it wouldn't interfere with the jello setting up. It was a good recipe, once I had it figured out, but I'm glad I didn't just dive into it or ask one of the kids to do it or it may have not turned out well.