Gigi's Crème de Menthe Salad

One 3-ounce package lime gelatin
3/4 cup boiling water
One 8 1/4-ounce can crushed pineapple
2 tablespoons crème de menthe
1 cup sour cream
One 16-ounce can pear halves,
drained and diced
1/2 cup plain yogurt
1 teaspoon lime juice
Lime slices

Dissolve gelatin in boiling water. Drain pineapple, reserving juice.
Combine pineapple juice, crème de menthe and enough water to measure
3/4 cup; stir into gelatin mixture. Chill until consistency of unbeaten egg white. Fold 1/2 cup sour cream, pears, and pineapple into gelatin. Pour
into a lightly oiled 4-cup mold. Chill until firm.
Combine yogurt, remaining 1/2 cup sour cream and lime juice; mix
well. Unmold salad; serve with dressing. Garnish with lime slices if
desired. Serves 6 to 8.

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Three Pear Salads

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