INGREDIENTS
1 (29 oz.) can pears in a heavy syrup, juices reserved
1 (8 oz.) package cream cheese, room temperature
1 (8 oz.) package frozen whipped topping
1 (6 oz.) package strawberry or raspberry jello
Whipped cream
PREPARATION
Place pear juices in a medium saucepan over medium-high heat and bring to a boil.
Remove saucepan from heat and whisk in strawberry jello, stirring until fully dissolved.
Transfer jello mixture to the blender and add in cream cheese and pears, then blend until both are smoothly incorporated.
Pour mixture into a large bowl, then gently fold in frozen whipped topping.
Lightly grease a bundt pan with non-stick spray, then pour jello mixture into a bundt pan.
Refrigerate for 3-6 hours, or until completely set.
When ready to serve: fill a large bowl with hot water, then carefully dip the bottom of bundt pan into warm water to loosen the edges of jello.
Invert bundt pan and enjoy!
From: allrecipes.com
