Under The Sea Salad Recipes
UNDER-THE-SEA SALAD
Prepare this refreshing Under-the-Sea Salad. Lime gelatin, cream cheese, pears and cinnamon make this Under-the-Sea Salad both pretty and delicious.
Provided by My Food and Family
Categories Recipes
Time 5h20m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Drain pears, reserving 3/4 cup of the syrup. Dice pears; set aside.
- Stir boiling water into gelatin and salt in medium bowl at least 2 minutes until completely dissolved. Stir in reserved syrup and lemon juice. Pour 1-1/4 cups gelatin mixture into 8x4-inch loaf pan or 4-cup mold sprayed with cooking spray. Refrigerate about 1 hour or until set but not firm (should stick to finger when touched and should mound).
- Beat remaining gelatin mixture gradually into cream cheese until smooth. Stir in pears and cinnamon. Spoon over clear gelatin in pan.
- Refrigerate 4 hours or until firm. Unmold. Cut into 8 slices. Store leftover gelatin mold in refrigerator.
Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
UNDER THE SEA SALAD
Make and share this Under the Sea Salad recipe from Food.com.
Provided by BeccaB3c
Categories Gelatin
Time 5h15m
Yield 8 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 142.7, Fat 7.5, SaturatedFat 4.7, Cholesterol 23.4, Sodium 113.7, Carbohydrate 17.6, Fiber 0.8, Sugar 14.5, Protein 2.8
UNDER THE SEA SALAD- AMISH STYLE
I got this recipe from an Amish cookbook entitled Cooking with the Horse and Buggy People. This is recipe is from a Amish lady from Holmes County,Ohio
Provided by tuttifrutti1
Categories Gelatin
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 649.1, Fat 30.1, SaturatedFat 15.9, Cholesterol 82.3, Sodium 596.2, Carbohydrate 87.6, Fiber 1.3, Sugar 79.3, Protein 12.2
UNDER THE SEA SALAD
Pears and cream cheese lie beneath a clear sea green layer after unmolding.
Provided by Lucy Lore
Categories Jell-O® Salad
Time 1h25m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 278.2 calories, Carbohydrate 33.2 g, Cholesterol 46.8 mg, Fat 14.9 g, Fiber 1.7 g, Protein 5.5 g, SaturatedFat 9.3 g, Sodium 370.8 mg, Sugar 28.5 g
UNDER THE SEA SALAD
Pears and cream cheese lie beneath a clear sea green layer after unmolding.
Provided by Lucy Lore
Categories Jell-O® Salad
Time 1h25m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 278.2 calories, Carbohydrate 33.2 g, Cholesterol 46.8 mg, Fat 14.9 g, Fiber 1.7 g, Protein 5.5 g, SaturatedFat 9.3 g, Sodium 370.8 mg, Sugar 28.5 g
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