Under the Sea Salad

Under the Sea Salad

7

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

1 h 25 m servings 278 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 278 kcal
  • 14%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 33.2g
  • 11%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 47 mg
  • 16%
  • Sodium:
  • 371 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  1. Dissolve gelatin and salt in boiling water.
  2. Drain pears and reserve 3/4 cup liquid. Dice pears and set aside.
  3. 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.
  4. 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.

Reviews

7
  1. 8 Ratings

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Most helpful positive review

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.

Most helpful critical review

For some reason, the top layer didn't firm up. I also didn't like the fact that the jello was salty.

For some reason, the top layer didn't firm up. I also didn't like the fact that the jello was salty.

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/ ...

This recipe is dose not work for me at all.

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.

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.

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...

Take this jello delicious-ness anywhere: dinners potlucks, BBQ's....everyone loves this dish.