Eggnog Molded Salad

Directions

• In a small bowl, sprinkle unflavored gelatin over 1/4 cup cold water; let stand 1 minute.
• Drain pears over a 2-cup measuring cup, reserving syrup. Add enough water to the syrup to measure 2 cups; pour into a saucepan. Bring to a boil; remove from heat. Add lemon gelatin and unflavored gelatin mixture; stir 2 minutes to dissolve completely. Cool 15 minutes.
• Stir in sour cream and eggnog until well blended. Refrigerate until partially set.
• Cut oranges and drained pears into chunks; stir into gelatin mixture. Pour into a 6-cup ring mold coated with cooking spray. Refrigerate, covered, until firm. If desired, serve with oranges, cherries and mint.