Under The Sea Salad



  1. 1 1/2 c. boiling water
  2. 1 box lime jello
  3. 1/2 c. canned pear juice
  4. 1/4 tsp. salt
  5. 1 tsp. vinegar
  6. 2 (3 oz. each) pkg. cream cheese
  7. 1/8 tsp. ginger
  8. 2 c. diced canned pears, well drained


  1. Dissolve jello in the boiling water. Add pear juice, salt and vinegar. Pour half of this mixture into an 8-inch jello mold. Chill until firm. Chill remaining jello until cold and syrupy. Put the syrupy jello in a bowl and whip until frothy. Have cream cheese at room temperature; cream together with ginger. Fold into whipped jello gradually.
  2. Fold in the pears. Pour over first half of chilled jello which should be well set by now. Chill.