CREAM DE MENTHE SALAD|
1 (8 1/2 oz.) can pears
1 (8 1/4 oz.) can pineapple
1 (3 oz.) pkg. lime-flavored
1/4 c. creme de menthe
1/2 c. mayonnaise
1 envelope whipped topping mix
Drain pears and pineapple, reserving juice; bring juice
to a boil in a saucepan. Remove from heat; add gelatin,
stirring until dissolved. Blend in creme de menthe and mayon-
naise. Chill until consistency of unbeaten egg white. Chop
pears and fold into thickened gelatin along with pineapple.
Prepare whipped topping mix according to package directions and
fold into gelatin mixture. Pour into a 4-cup mold and chill
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