Eggnog Salad - cooking recipe

Ingredients

1 tsp. Knox gelatine
1/4 c. cold water
16 oz. can pears
11 oz. can mandarin oranges
6 oz. lemon jello
1 c. sour cream
3/4 c. eggnog
kiwi fruit (for garnish)

Preparation

Soften Knox in cold water; set aside.
Drain pears, saving the juice.
Add enough water to pear juice to make 2 cups.
Bring to a boil.
Stir in lemon jello and Knox gelatine; cool.
Drain mandarin oranges, saving a few nice sections for garnish.
Blend eggnog and sour cream.
Stir into jello.
Chill until partly set. Fold in fruit.
Put into a 6 cup mold.
Garnish with kiwi fruit and orange sections on top of jello.