Under The Sea Salad Recipes

Steps:

• Dissolve gelatin in boiling water.
• Add juice of pineapple tidbits and lemon juice.
• Pour 1 1/4 cups into loaf pan.
• Chill until set.
• Blend remaining gelatin and softened cream cheese, add pineapple.
• Spoon over set Jello.
• Chill until firm.
• Unmold onto a plate.

Steps:

• Dissolve gelatin and salt in boiling water.
• Drain pears and reserve 3/4 cup liquid. Dice pears and set aside.
• Add pear syrup and lemon juice to gelatin. Place 1-1/4 cups gelatin mixture in a 1 quart mold. Chill until firm but not completely set.
• Soften cream cheese and add to remaining gelatin and ginger. Blend until smooth. Fold in pears, spoon into mold and chill until firm. Unmold on crisp lettuce.

Steps:

• BOTTOM LAYER:.
• Prepare jello following directions on box. When partly set, add pineapple and nuts.
• Put in bottom of pan. Chill.
• CENTER LAYER.
• Prepare jello.
• Whip cream.
• Add cream cheese.
• Add cream cheese and cream mixture to partly set jello. Pour on top of completely set lime jello.
• TOP LAYER:.
• Prepare jello. Pour on top of completely set lemon jellow.
• Chill until completely set.

Steps:

• Drain pears, reserving 3/4 cup of the syrup; coarsely chop pears and set aside.
• Dissolve jello in boiling water; add pear syrup and lime juice; measure 1 1/4 cups into an 8X4 loaf pan or a 4 cup gelatin mold- chill until set but not firm- about one hour.
• Meanwhile, slowly (to prevent lumps) blend remaining gelatin into the softened cream cheese; beat until smooth then blend in spices and chopped pears.
• Pour over set gelatin in refrigerator and let finish firming up in fridge, about four hours.
• Note- This can be made with pears in syrup; doing that makes it sweeter and more of a dessert dish which is how we prefer it here at my house.