Under The Sea Salad
|Canned pear halves||16 Ounce (1 Can)|
|Lime gelatin||3 Ounce (1 Package, Jell O)|
|Boiling water||1 Cup (16 tbs)|
|Lemon juice||1 Tablespoon|
|Cream cheese||6 Ounce (2 Packages, 3 Ounce Each)|
|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.