[CottonBall]

How about we add some walnuts? I like the crunch in the otherwise soft texture.

[Aliska]

I can't chew walnuts until they are finished with my teeth which will be a drawn out ordeal and I don't think I would like walnuts in the pear jello. HOWEVER, and this is a very strange combo but one of my favs, well I like that grinder cranberry relish, sweetened (cranberries, apple, orange rind and all) in black cherry jello.

But here's the strange one that I love. Black cherry jello. Bing cherries, canned cut in half. Green olives stuffed with pimientos sliced. English walnuts chopped.

On certain jellos (not the pear one but the above 2 and others, my mother used to stir some cottage cheese into some Miracle Whip diluted with just a little milk for a dressing. I just love it, could sometimes just eat spoonsful of that by itself. It never caught on with my kids though.

My gelatin custard set up nice and solid. Next time I will use a thermometer. Stirred custard starts to set at 158 F and should never be cooked over 180 F.

But I should quit while I'm ahead with the jellos. I have a gorgeous apricot cream cheese lemon jello refrigerator cheesecake on graham cracker crust. Uses canned apricots and apricot nectar. Yum. It's kind of a nuisance to make but I am crazy about it, got the recipe out of a magazine a long time ago.