Under-the-sea salad

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

1 package (3 oz.) Jell-O Lime or Lemon-Lime Gelatin
1/4 teaspoon salt
1 cup boiling water
1 can (1 lb.) pear halves
1 tablespoon lemon juice
2 packages (3 oz. each) cream cheese
1/8 teaspoon ginger

Dissolve Jell-O Gelatin and salt in boiling water. Drain pears, measuring 3/4 cup syrup; add water, if necessary. Dice pears and set aside. Add pear syrup and lemon juice to gelatin. Measure 1 1/4 cups into a 1-quart mold. Chill until set, but not firm.

Meanwhile, soften cheese until creamy. Gradually add remaining gelatin, blending until smooth. Add ginger. Chill until very thick. Fold in pears. Spoon into mold. Chill until firm. Unmold on crisp lettuce. Makes about 4 cups, or 8 side salads.

>> Also see: Sequin salad Jell-O recipe (1955)


See the 1982 version here: Under-the-sea Jell-o salad recipe


This recipe is from the Joys of Jell-O cookbook, published in 1963


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About this story

Source publication: Joys of Jell-O cookbook

Source publication date: 1963 edition

Filed under: 1960s, Appetizer recipes, Dessert recipes, Food & drink, Photos & photography

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