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Under-the-Sea-Salad Recipe

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This recipe for Under-the-Sea-Salad is from The Too Much Sugar for a Dime Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can (16 oz.) pear halves in syrup
1 c. boiling water
Pinch of salt
1 pkg. (4 oz.) lime gelatin
1 T. lemon juice
2 pkg. (3 oz. each) cream cheese (softened)
1/8 tsp. cinnamon (optional)
Directions:
Directions:
Drain pears, reserving 3/4 c. syrup. Dice pears and set aside. Stir boiling water into gelatin and salt. Add reserved syrup and lemon juice. Pour 1 1/4 c. gelatin into a 4 c. mold. Refrigerate 1 hour.

Meanwhile, stir remaining gelatin gradually into cream cheese in large bowl, using a wire whisk. Stir until mixture is smooth. Stir in pears and cinnamon. Spoon over gelatin layer in mold. Refrigerate 4 hours. Remove from mold. Garnish as desired.
Personal Notes:
Personal Notes:
If you remember the little spiral-bound recipe book titled "The Joys of Jello," then you have just placed yourself mid-20th Century...I believe that was the century PREVIOUS to the one we are now in. Nonetheless, Kay Gardner still makes this gelatin salad, and say what you will, it is still delicious. If you are not adept at getting a gelatin salad out of a mold...or what"s more, never tried it... then don't deny yourself the pleasure of getting rave reviews. Make it in a glass dish or in a pan and cut it out in squares! It will still be...get it?...under-the-sea-salad...but no seafood on board.

 

 

 

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