Under the Sea Salad

Under the Sea Salad

7 Reviews 1 Pic
  • Prep

    25 m
  • Ready In

    1 h 25 m
Lucy Lore
Recipe by  Lucy Lore

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

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Adjust Servings

Original recipe yields 4 cups



  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 (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.



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



This recipe is dose not work for me at all.

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Amount Per Serving (4 total)

  • Calories
  • 278 cal
  • 14%
  • Fat
  • 14.9 g
  • 23%
  • Carbs
  • 33.2 g
  • 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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Sea Foam Salad


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Lemon-Lime Soda Gelatin Salad