Under-the-Sea Salad

Name: Under-the-Sea Salad
Prep time: 20 min
Total time: 5 h 20 min
Yield: Makes 8 servings, 1 slice each.
Ingredients: 1 can (15-1/2 oz.) pear halves in light syrup, undrained; 1 cup boiling water; 1 pkg. (4-serving size) JELL-O Lime Flavor Gelatin; 1/4 tsp. salt; 1 Tbsp. fresh lemon juice; 6 oz. (3/4 of 8 oz. pkg.) PHILADELPHIA Cream Cheese , softened; 1/8 tsp. ground cinnamon

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Recipe by Kraft

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.

What You Need

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

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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.

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Kitchen Tips
Nutrition

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

Total fat	7g
Saturated fat	5g
Cholesterol	25mg
Sodium	210mg
Carbohydrate	19g
Dietary fiber	1g
Sugars	17g
Protein	2g
% Daily Value
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

Rated 5 out of 5 by pklemz from This recipe has been in my family my whole life (53 years) and then some. 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.

Date published: 2007-03-01

Rated 5 out of 5 by NMDonna214 from I've made this recipe for years, usually at Easter. 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.

Date published: 2011-04-21

Rated 5 out of 5 by lynw50 from I have made this salad several times. 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!

Date published: 2010-06-21

Rated 2 out of 5 by AprilKramer from This is ok. 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

Date published: 2006-04-14

Rated 4 out of 5 by chris106845 from I really enjoy the taste & it's a realitively easy summer salad. 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.

Date published: 2008-08-08

Rated 5 out of 5 by Patsy P from Delicious and simple I have made this recipe for many years, and the original recipe I have called 1/8 teaspoon of ginger. This recipe is a perfect way to use pears.

Date published: 2017-04-19

Rated 4 out of 5 by beth108 from I hadn't made this in a long time. I hadn't made this in a long time. One night I had all the ingredients so I made it. It was gone in no time. Two of my kids asked for seconds.

Date published: 2002-02-05

Rated 4 out of 5 by gemmell1 from This is very easy to make, and my family enjoyed it. This is very easy to make, and my family enjoyed it. I made this years ago and was glad to find it again as I had lost the recipe.

Date published: 2002-05-17