Salads & sides

Under-the-Sea Salad

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.

time

prep:

20 min

total:

5 hr 20 min

servings

total:

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

1/4

tsp. salt

Tbsp. fresh lemon juice

oz. (3/4 of 8 oz. pkg.) PHILADELPHIA Cream Cheese, softened

1/8

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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NMDonna214

posted:

4/21/2011

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

posted:

6/21/2010

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

posted:

8/8/2008

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.

vanclaners

posted:

4/2/2008

More like a dessert than a salad. I made it for our St. Patty's Day party.

pklemz

posted:

3/1/2007

This recipe has been in my family my whole life (53 years) and then some. It has been on my family's table for Easter, graduations, birthdays and any other 'ham" dinner. One minor difference, my mother used 1/8 tsp. ground ginger, not cinnamon. My 16 year old daughter was raised on it and it's the only Jell-o mold she'll eat. The tradition will continue with her. Thank you for introducing this heirloom to young cooks.

KiLt1

posted:

8/14/2006

Easy to make, and everyone in the family LOVED it!

a cook

posted:

4/14/2006

This is ok. You have to be a big fan of eating straight cream cheese. The lime Jell-O just gives the cream cheese a slight lime flavor which is odd in itself. Even the pears tasted like the cream cheese & not really like pears. The Jell-O only part was good though. I think if I make this again, I will put the pears in the Jell-O & not the cream cheese so I can enjoy more of it. -A cook in St. Louis, MO

GOODMA1

posted:

1/17/2006

GRAND, AND, I DO MEAN GRAND!

Seedah

posted:

5/29/2005

for a change of flavor use orange jello and pineapple or another favorite fruit and jello combination.

HeatherLaDow

posted:

5/5/2005

My 5 and 6 year olds didnt like the cream cheese layer, but my husband and I really like it.