Under-The-Sea Salad

Under-The-Sea Salad

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!


  • 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

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.
Print Recipe


  • 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


  • 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.
Print Recipe Pin Recipe
Course Salad
Cuisine American
Keyword Congealed Salad, Jell-O


This recipe is from the Joys of Jell-O cookbook. 
This recipe makes about 4 cups, or 8 side salads. 

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