Under the Sea Salad

Under the Sea Salad


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


1 h 25 m servings 278 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • 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

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  • Prep

  • Ready In

  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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Your rating



  1. 8 Ratings


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

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/ ...

This recipe is dose not work for me at all.

Very good standby salad. Have made this for years for my kids who are now in their 30's. Originally I found it in an Amish cookbook - always good. Super simple.

This has always been one of my favorite Jello mold recipes! If made correctly, it is delicious. There should be no salty taste at all.

This is an old favorite of our family, and having misplaced the "Joys of Jello" book containing it, am pleased to find it! Sorry someone found it salty, but perhaps some ingredient you used was...

Take this jello delicious-ness anywhere: dinners potlucks, BBQ's....everyone loves this dish.