Under the Sea Salad

Rating: 3.55 stars
11 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 3

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

By Lucy Lore

Gallery

Recipe Summary

prep:
25 mins
additional:
1 hr
total:
1 hr 25 mins
Servings:
4
Yield:
4 cups
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Dissolve gelatin and salt in boiling water.

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  • Drain pears and reserve 3/4 cup liquid. Dice pears and set aside.

  • 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.

  • 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.

Nutrition Facts

Per Serving:
278 calories; protein 5.5g; carbohydrates 33.2g; fat 14.9g; cholesterol 46.8mg; sodium 370.8mg. Full Nutrition
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Reviews (9)

Read More Reviews

Most helpful positive review

rubykittie
Rating: 4 stars
11/06/2007
This is an old favorite of our family, and having misplaced the "Joys of Jello" book containing it, am pleased to find it! Sorry someone found it salty, but perhaps some ingredient you used was not best quality -- the one thing you do have to be careful about is to make sure the first layer is "just" set, so that the second will adhere. Read More
Helpful
(7)

Most helpful critical review

christyf
Rating: 1 stars
04/24/2003
For some reason the top layer didn't firm up. I also didn't like the fact that the jello was salty. Read More
Helpful
(13)
11 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 3
Reviews:
Most Helpful Most Positive Least Positive Newest
christyf
Rating: 1 stars
04/24/2003
For some reason the top layer didn't firm up. I also didn't like the fact that the jello was salty. Read More
Helpful
(13)
lpinyerd
Rating: 3 stars
01/01/2006
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 Read More
Helpful
(12)
rubykittie
Rating: 4 stars
11/06/2007
This is an old favorite of our family, and having misplaced the "Joys of Jello" book containing it, am pleased to find it! Sorry someone found it salty, but perhaps some ingredient you used was not best quality -- the one thing you do have to be careful about is to make sure the first layer is "just" set, so that the second will adhere. Read More
Helpful
(7)
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SEE NU
Rating: 1 stars
12/15/2003
This recipe is dose not work for me at all. Read More
Helpful
(6)
lavonne
Rating: 5 stars
12/15/2010
Very good standby salad. Have made this for years for my kids who are now in their 30's. Originally I found it in an Amish cookbook - always good. Super simple. Read More
Helpful
(5)
Fran McHugh Weidman
Rating: 5 stars
11/02/2008
This has always been one of my favorite Jello mold recipes! If made correctly it is delicious. There should be no salty taste at all. Read More
Helpful
(4)
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Anemonepoppy
Rating: 5 stars
06/23/2010
Take this jello delicious-ness anywhere: dinners potlucks BBQ's....everyone loves this dish. Read More
Helpful
(1)
MountainLovinGal
Rating: 1 stars
02/09/2016
Followed the recipe to a T but the top layer did not set. 8 hours in the fridge and still runny. I'm wondering if the fresh ginger caused the top layer not to set up? Read More
Helpful
(1)
keelanclough
Rating: 4 stars
11/02/2020
It was the best thing ever Read More
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