Under-The-Sea Salad

Under-The-Sea Salad

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


1 package (3-ounce) Jell-O Lime or Lemon-Lime Gelatin
1/4 teaspoon salt
1 cup boiling water
1 can (1-pound) pear halves
1 tablespoon lemon juice
2 packages (3-ounce 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 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.  

Makes about 4 cups or 8 side salads. 

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