Under-the-Sea Salad

Time 15 minutes
Yields Serves 6
Under-the-Sea Salad

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 8x4-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 classic lime Jell-O recipe dates back to the flavor’s 1930s debut. From “The Joy of Jell-O Molds” (Better Homes and Gardens, $12.95).

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.