Pears and cream cheese lie beneath a clear sea-green layer after unmolding.
Dive into an oceanic adventure with this Under-the-Sea Salad from the classic “Joys of Jell-O” cookbook! A vibrant turquoise ocean of lime or lemon-lime gelatin awaits, studded with pear “pearls” gleaming like sunken treasures. Each bite bursts with the tangy thrill of lemon juice, a delightful contrast to the creamy richness of blended cream cheese, creating a smooth wave of flavor reminiscent of ocean foam. A whisper of ginger adds an intriguing depth, like a hidden coral reef full of surprises. This salad isn’t just a dish, it’s an escape to an underwater wonderland in every spoonful. So grab a fork, take a plunge, and let the “Joys of Jell-O” transport you to an ocean of deliciousness!
Bonus:
- For a touch of whimsy, mold the gelatin into seashell shapes.
- Garnish with a sprig of mint or edible flowers for a truly oceanic presentation.
- Serve with a dollop of whipped cream or a drizzle of honey for extra decadence.
Enjoy your underwater feast!
Under The Sea Salad
A vintage recipe from the Jell-O cookbook, Joys of Jell-O. Make this Under The Sea Salad with Lime or Lemon-Lime Jell-O, pears, salt, lemon juice, cream cheese, and ginger.
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Ingredients
- 1 package Lime or Lemon-Lime Jell-O Gelatin 3-ounce package
- 1/4 teaspoon salt
- 1 cup boiling water
- 1 can pear halves 1-pound can
- 1 tablespoon lemon juice
- 2 packages cream cheese 3-ounce package
- 1/8 teaspoon ginger
Method
- 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 cream cheese until creamy.
- Gradually add remaining gelatin, blending until smooth.
- Add ginger.
- Chill until very thick.
- Fold in pears.
- Spoon into the mold.
- Chill until firm.
- Unmold on crisp lettuce.
Notes
This recipe is from the Joys of Jell-O cookbook.
This recipe makes about 4 cups, or 8 side salads.
