Friday, October 8, 2010

Under the Sea Salad

I can't believe I haven't shared this recipe with everyone yet! It is the most popular dish I have ever taken to a potluck and friends are e-mailing me all the time asking "what did you call that delicious Jell-o dish again?"

Don't be fooled by it's strange appearance, this Jell-o salad is sweet and refreshing on hot days. Its strange look and layers have people asking you, "What is this?" But, after one bite I can guarantee they'll be asking for the recipe or headed for seconds!


Under the Sea Salad  
The salad is supposed to look like the ocean. Green waters underneath, shells with "pearls" and foam waves on top.

2 6oz boxes of Lime Green Jell-o (Sugar Free is OK)
2 boxes of cream cheese
1 Lg can of Pear Halves
1 jar of maraschino cherries
Refrigerator room, 4 c measuring bowl, sheet cake pan, electric mixer

I ate the cherry out of this one before the picture :)
  1. Take cream cheese out to let set to room temperature. Make one box of Jell-o according to the package, making sure the Jell-o is completely dissolved. Pour into a 10"x14"x1.5" cake pan (if the pan is metal it will keep the Jell-o colder longer).
  2. Open can of pears and reserve juice (approx 1-1.5c), gently place one cherry in the pit of each pear and place face down in the warm Jell-o. 
  3. Place in the fridge and allow to firm up 3 hours, you want the Jell-o to stand up, but still be a bit tacky on the top.
  4. In a large bowl or stand up mixer, place in both cream cheese blocks. Mix a few seconds with beaters or the whisk attachment (I do not recommend that you do any of the mixing by hand, as you will end up with chunks of cream cheese and not the nice look you'd want). Add the pear juice, whisk. Mix your remaining Jell-o box with 2 cups of hot water and dissolve well, then slowly pour into the cream cheese mixture. Whisk or beat the liquid until the cream cheese breaks up into little circles and starts to look "foamy," about 2 minutes.
  5. Pour mixture over the pre-made Jell-o and place back in the fridge. Let salad set for about 4 hours. 
  6. Cut into 3 inch squares and serve!
See the "sea and foam"?

*Note: If you decide that you don't want to use Lime flavor, I highly suggest you try this with other strong flavors that would pair well with cream cheese and fruit. I have tried this recipe with Strawberry Jell-o and it was really good too. But, I usually stay pure and true to the Lime. 

I like my "sea" green.

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