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.
Understood. I have lots of dental issues. I have a bridge in the front that I am very careful with. I don’t bite down on much of anything that gives any resistance.
I haven’t made the Jell-O yet. Although I did open a can of pears and started eating them :-) today I’m harvesting Swiss chard from the garden and making a zucchini dish that uses up 6 pounds!