Under-The-Sea Salad

Under-The-Sea Salad

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  • Prep Time


  • Total Time


  • Servings



  • 1

    can pear halves in syrup - (15¼ oz) undrained

  • 1

    package lime-flavored gelatin - (3 oz)

  • ¼

    teaspoon salt (optional)

  • 1

    cup boiling water

  • 1

    tablespoon lemon juice

  • 2

    packages cream cheese - (3 oz) softened

  • teaspoon ground cinnamon

  • Salad greens for serving (optional)


Drain the pears, reserving 3/4 cup of the syrup. Dice the pears; set aside. Place the gelatin and salt in a bowl and add the boiling water. Stir until completely dissolved, at least 2 minutes. Stir in the reserved syrup and the lemon juice. Pour 1 1/4 cups of the gelatin into an 8- by 4-inch loaf pan or 4-cup mold. Refrigerate until set but not firm, about 1 hour (it should stick to your finger when touched). Gradually beat the remaining gelatin into the cream cheese with a wire whisk until smooth. Stir in the pears and cinnamon. Spoon over the gelatin layer in the pan. Refrigerate until firm, 4 hours. Unmold. Serve on salad greens, if desired. Garnish as desired. This recipe yields 6 servings. Each serving: 196 calories; 120 mg sodium; 31 mg cholesterol; 10 grams fat; 6 grams saturated fat; 25 grams carbohydrates; 4 grams protein; 1.76 grams fiber.


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