Under The Sea Salad
- 1 1/2 c. boiling water
- 1 box lime jello
- 1/2 c. canned pear juice
- 1/4 tsp. salt
- 1 tsp. vinegar
- 2 (3 oz. each) pkg. cream cheese
- 1/8 tsp. ginger
- 2 c. diced canned pears, well drained
- 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.
- Fold in the pears. Pour over first half of chilled jello which should be well set by now. Chill.