Under The Sea Salad

Under The Sea Salad

Under The Sea Salad 1963

  • 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. Un-mold on crisp lettuce. Makes about 4 cups, or 8 side salads.

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3 thoughts on “Under The Sea Salad

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