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–+ servings
Under the Sea Salad
Under the Sea Salad is a mid-century gelatin salad featuring lime Jell-O, pears, cream cheese, and a hint of ginger for an unexpected twist. Originally popularized during the 1950s and 60s when molded salads were a sign of creative hosting, this dish combines the cool tang of citrus gelatin with the creamy tang of softened cheese and the delicate sweetness of pears. Served cold on crisp lettuce, it’s a refreshing retro dish perfect for luncheons, potlucks, or nostalgic holiday tables.
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Prep Time 20 minutes
Cook Time 5 minutes
Chill Time 6 hours
Total Time 6 hours 25 minutes
Course what where they thinking
Cuisine American
Servings 6
Calories 265 kcal

Ingredients
  

  • 16 oz pear halves in heavy syrup
  • 3 oz Lime Gelatin (Jell-O Lime )
  • ¼ tsp salt
  • 1 cup boiling water
  • 1/4 cup cold water
  • 1 tbsp lemon juice
  • 6 oz cream cheese
  • ⅛ tsp ground ginger

Instructions
 

Step 1: Prepare Pears

  • Drain the pears, reserving ½ cup of the syrup.
  • Dice the pears and set aside.

Step 2: Dissolve Gelatin

  • In a bowl, dissolve the lime gelatin and salt in ½ cup boiling water.
  • Add ½ cup cold water, reserved pear syrup, and lemon juice.
  • Mix thoroughly.

Step 3: Set Gelatin Base

  • Pour 1¼ cups of the mixture into an 8×4" loaf pan.
  • Chill until set, but not firm (gelatin should be sticky to the touch).

Step 4: Blend Filling

  • Meanwhile, soften the cream cheese in a mixing bowl.
  • Beat in remaining gelatin mixture.
  • Blend in the ground ginger.
  • Fold in the diced pears.

Step 5: Final Chill

  • Spoon mixture over partially set gelatin in pan.
  • Chill overnight or until fully firm.

Step 6: Serve

  • Unmold onto crisp lettuce.
  • Serve with mayonnaise if desired.

Tips

  • Use pears packed in water for a less sweet version
  • Dice pears finely for a smoother slice when unmolded
  • Lightly oil the loaf pan for easier unmolding
  • Serve on crisp iceberg or butter lettuce as written
  • Chill gelatin just until sticky before adding cheese mixture—do not rush
  • May be served with or without mayonnaise, per preference
  • Double recipe exactly as noted for 12 servings using a 9×5-inch loaf pan
  • For cleaner slices, dip knife in hot water before cutting
  • Best prepared one day ahead for full set
  • Keep chilled until serving time

Nutrition

Calories: 265kcalCarbohydrates: 32gProtein: 6gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 310mgPotassium: 180mgFiber: 2gSugar: 26gVitamin A: 520IUVitamin C: 7mgCalcium: 95mgIron: 0.6mg
Keyword chilled salad, gelatin mold, make-ahead, mid-century recipe, potluck, retro salad, vintage
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