“Pears and cream cheese lie beneath a clear sea green layer after unmolding.” - by Lucy Lore
Ingredients
Adjust Servings
Original recipe yields 4 cups
Directions
- Dissolve gelatin and salt in boiling water.
- Drain pears and reserve 3/4 cup liquid. Dice pears and set aside.
- Add pear syrup and lemon juice to gelatin. Place 1-1/4 cups gelatin mixture in a 1 quart mold. Chill until firm but not completely set.
- Soften cream cheese and add to remaining gelatin and ginger. Blend until smooth. Fold in pears, spoon into mold and chill until firm. Unmold on crisp lettuce.
Nutrition
Amount Per Serving (4 total)
- Calories
- 278 cal
- 14%
- Fat
- 14.9 g
- 23%
- Carbs
- 33.2 g
- 11%
Based on a 2,000 calorie diet
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Reviews (7)
Rate This Recipe
"For some reason, the top layer didn't firm up. I also didn't like the fact that the jello was salty...." See more"
lpinyerd
"I tried making lime under the sea but changed a couple of ingriedients. First I made 1/2 of the 3oz. jello and let it firm completely. Then I mixed the cream cheese, nuts, and pineapple juice/ tiny b..." See moreits of pineapple (instead of pears) and let it slightly set on top. Then I flipped it over to make it appear to be under the sea... I really liked your recipe, but I think the pineapple is a better choice"
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