-
-
My review
Under the Sea Salad
Lucy Lore
"Pears and cream cheese lie beneath a clear sea green layer after unmolding."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 25 m servings 278 calsOriginal recipe yields 4 servings (4 cups)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Ready In
- Dissolve gelatin and salt in boiling water.
- 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; 14.9 g fat; 33.2 g carbohydrates; 5.5 g protein; 47 mg cholesterol; 371 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 89 Ratings
-
-
-
-
-
Most helpful positive review
11/6/2007
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...
Most helpful critical review
3/31/2001
For some reason, the top layer didn't firm up. I also didn't like the fact that the jello was salty.
Most helpful
Most positive
Least positive
Newest
3/31/2001
For some reason, the top layer didn't firm up. I also didn't like the fact that the jello was salty.
1/1/2006
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/ ...
11/6/2007
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...
12/9/2010
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.
11/2/2008
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.
1/15/2016
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?
6/22/2010
Take this jello delicious-ness anywhere: dinners potlucks, BBQ's....everyone loves this dish.