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Under The Sea Salad

  Canned pear halves 16 Ounce (1 Can)
  Lime gelatin 3 Ounce (1 Package, Jell O)
  Salt 1⁄4 Teaspoon
  Boiling water 1 Cup (16 tbs)
  Lemon juice 1 Tablespoon
  Cream cheese 6 Ounce (2 Packages, 3 Ounce Each)
  Cinnamon 1⁄8 Teaspoon
  Chicory/Watercress 1 Tablespoon
  Mayonnaise 4 Tablespoon (Adjust Quantity As Needed)

Drain pears, reserving 3/4 cup of the syrup.
Dice pears and set aside.
Dissolve Jell-O and salt in boiling water.
Add reserved syrup and lemon juice.
Pour 1 1/4 cups into an 8 x 4-inch loaf pan.
Chill until set but not firm, about 1 hour.
Meanwhile, soften cheese until creamy.
Very slowly blend in remaining gelatin, beating until smooth.
Blend in pears.
Spoon into pan.
Chill until firm, about 4 hours.
Unmold and garnish with chicory or watercress.

Recipe Summary

Difficulty Level: 
Very Easy
Everyday, Healthy

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Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1618 Calories from Fat 937

% Daily Value*

Total Fat 105 g162.2%

Saturated Fat 37.1 g185.6%

Trans Fat 0 g

Cholesterol 229.9 mg76.6%

Sodium 1745.4 mg72.7%

Total Carbohydrates 159 g52.9%

Dietary Fiber 8 g31.9%

Sugars 134.3 g

Protein 18 g36.9%

Vitamin A 60.5% Vitamin C 24.5%

Calcium 27.3% Iron 43.4%

*Based on a 2000 Calorie diet

Under The Sea Salad Recipe