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Under-The-Sea Salad

Yields1 Serving

From 1930. From the Jell-O Museum and Gallery,

 1 can (6 ounces) pear halves in syrup, undrained
 1 cup boiling water
 1 (3-ounce) package Lime Jell-O
 ¼ tsp salt (optional)
 1 tbsp lemon juice
 6 oz cream cheese, softened
  tsp ground cinnamon (optional)

Drain pears, reserving ¾ cup of the syrup. Dice pears; set aside. Stir boiling water into Jell-O and salt in medium bowl at least 2 minutes until completely dissolved. Stir in reserved syrup and lemon juice, Pour 1-¼ cups into 8" x 4" loaf pan or 4 -cup mold. Refrigerate about I hour or until set but not firm (should stick finger when touched and should mound).


Meanwhile, stir remaining Jell-O gradually into cream cheese in large bowl with wire whisk until smooth. Stir in pears and cinnamon. Spoon over Jell-O layer in pan. Refrigerate 4 hours or until firm. Unmold. Garnish with cinnamon, if desired.
Yield: 6