Pear Salad

Bobby Rogers 1

"Very good dessert! Water can be substituted for the pear juice if desired."
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1 h 25 m servings 204 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 204 kcal
  • 10%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 21.8g
  • 7%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 97 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Mash pears with a fork in a bowl until desired consistency is reached.
  2. Measure 1 1/2 cups juice from pears and pour into a saucepan; cook over medium-low heat until warmed, 5 to 10 minutes. Remove saucepan from heat and stir gelatin mix into pear juice until dissolved. Stir cream cheese and milk into gelatin mixture until smooth. Fold whipped topping into mixture; add pears and mix well. Spoon mixture into a 9x9-inch baking dish. Refrigerate until set, at least 1 hour.