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Under the Sea Salad

Under the Sea Salad

  • Prep

  • Ready In

Lucy Lore

Pears and cream cheese lie beneath a clear sea green layer after unmolding.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 278 kcal
  • 14%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 33.2g
  • 11%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 371 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. Dissolve gelatin and salt in boiling water.
  2. Drain pears and reserve 3/4 cup liquid. Dice pears and set aside.
  3. 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.
  4. 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.
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Reviews

christyf
12
4/24/2003

For some reason, the top layer didn't firm up. I also didn't like the fact that the jello was salty.

lpinyerd
10
1/1/2006

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 bits 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

SEE NU
6
12/15/2003

This recipe is dose not work for me at all.