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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- 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.
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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.