Under The Sea Salad Recipe
Ingredients
| Pear | 1 16 Ounce | |
| 1 3-ounce package Jell-O Lime Gelatin | ||
| Salt | 1/4 Teaspoon | |
| Boiling water | 1 Cup (16 tbs) | |
| Lemon juice | 1 Tablespoon | |
| 2 3-ounce packages cream cheese | ||
| 1/8 tsp. Cinnamon Chicory or watercress Mayonnaise, optional | ||
Directions
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.
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.
Chef
