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Salads & sides

Under-the-Sea Salad

Under-the-Sea Salad recipe
photo by:kraft
Two layers of lime gelatin—one clear and one mixed with cream cheese, pears and cinnamon—are molded in a loaf pan for a refreshing and pretty salad.
20 min
5 hr 20 min
8 servings, 1 slice each
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What You Need

can  (15-1/2 oz.) pear halves in light syrup, undrained
cup  boiling water
pkg.  (4-serving size) JELL-O Lime Flavor Gelatin
tsp.  salt
Tbsp.  fresh lemon juice
oz.  (3/4 of 8 oz. pkg.) PHILADELPHIA Cream Cheese, softened
tsp.  ground cinnamon

Make It

DRAIN pears, reserving 3/4 cup of the syrup. Dice pears; set aside.

STIR boiling water into gelatin and salt in medium bowl at least 2 minutes until completely dissolved. Stir in reserved syrup and lemon juice. Pour 1-1/4 cups gelatin mixture into 8x4-inch loaf pan or 4-cup mold sprayed with cooking spray. Refrigerate about 1 hour or until set but not firm (should stick to finger when touched and should mound).

BEAT remaining gelatin mixture gradually into cream cheese until smooth. Stir in pears and cinnamon. Spoon over clear gelatin in pan.

REFRIGERATE 4 hours or until firm. Unmold. Cut into 8 slices. Store leftover gelatin mold in refrigerator.

Kraft Kitchens Tips

Healthy Living
Garnish with crisp salad greens and additional pears, if desired.
How to Unmold Gelatin
Dip mold in warm water for about 15 seconds. Gently pull gelatin from around edges with moist fingers. Place moistened serving plate on top of mold. Invert mold and plate; holding mold and plate together, shake slightly to loosen. Gently remove mold and center gelatin on plate.
To Double
Prepare as directed doubling all ingredients and using 9x5-inch loaf pan.
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