This recipe for Sea Foam Salad, by Lou Abernathy, is from NOW WE'RE COOKING,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 (3 oz.) Pkgs. cream cheese 2 Tbsp. milk 1 pkg (3 oz.) lime jello 1 large can pears, drained 1 C pear juice 1 C whipping cream
Let cheese stand at room temperature until soft. Mash using milk to soften. Fold in whipped cream. Heat pear juice, pour over jello. Cool until thick. Add pears which have been mashed with fork. Fold in whipped cream and cheese mixture. Mold and chill until firm.
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