Under-the-Sea Salad

4.3
(16) 13 Reviews
Prep Time
20
min.
Total Time
5
hr.
20
min.
Servings

8 servings, 1 slice each

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.

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What You Need

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Make It

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  • 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.

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.

Servings

  • 8 servings, 1 slice each

Nutritional Information

Serving Size 8 servings, 1 slice each
AMOUNT PER SERVING
Calories 150
% Daily Value
Total fat 7g
Saturated fat 5g
Cholesterol 25mg
Sodium 210mg
Carbohydrate 19g
Dietary fiber 1g
Sugars 17g
Protein 2g
   
Vitamin A 6 %DV
Vitamin C 2 %DV
Calcium 0 %DV
Iron 0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • NMDonna214 |

    I've made this recipe for years, usually at Easter. I found the recipe in an old The New Joys of Jello recipe book, circa 1975. The recipe in the book calls for 1/8 teaspoon of ginger, not cinnamon. Ginger and pears go perfectly together. If you've tried this recipe with cinnamon and didn't care for it, try it with ground ginger. It's excellent.

  • lynw50 |

    I have made this salad several times. My family loves it! The last time I made it I used cherry Jell-O with chopped fruit cocktail. Delicious! This recipe is a difinite keeper!

  • chris106845 |

    I really enjoy the taste & it's a realitively easy summer salad. I've made it a few times now & have it in my recipe box on your site & have a copy printed up also. I would think it would be good to take to a party also.

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