Under the Sea Jell-O Mold

I hope you all had a lovely Easter (if you celebrate it, of course). We had a great time at Drew’s mom’s. I did make the Jell-O mold as I’d planned. According to my mom’s vintage Jell-O cookbook, it’s called “Under the Sea Jell-O Mold” though I imagine today the name would be something more like “Creamy Lime and Pear Jell-O Mold.” I used an old aluminum (I think) mold pan that belonged to my MIL’s Aunt Millicent and it came out perfect! It was enjoyed by everyone (except Jake, who doesn’t like Jell-O). I think I’m going to try the same basic recipe but using strawberry Jell-O and raspberries, or raspberry Jell-O and canned peaches. In case you want the recipe, here you go:

Under the Sea Jell-O Mold

Under the Sea Jell-O Mold

 16 oz. can pear halves in syrup, undrained
1 four-serving size package of lime Jello
1 cup boiling water
1/4 cup cold water
1 tbsp. lemon juice
8-oz. package cream cheese, softened
1/8 tsp. groud ginger (do NOT use fresh ginger)
Optional: salad greens, seedless red grapes

Drain pears, reserving 1/2 cup syrup. Dice pears; set aside. Dissolve gelatin in boiling water. Add reserved syrup, cold water and lemon juice. Measure 1-1/4 cups gelatin into Jell-O mold. Chill until set but not firm. Place cream cheese in blender; cover. Blend at low speed until smooth and creamy. Very slowly add remaining gelatin and ginger. Blend at low speed until smooth, about 15 seconds. Chill until thickened. Fold in pears. Spoon over gleatin in pan. Chill until firm, at least 2 hours (overnight is better if you can plan ahead). Unmold. Garrnish with crisp salad greens, additional pears, and grapes if desired.


  1. Lisanne says:

    At first when you told me about it, I was kind of like, hmm … Jell-o with cream cheese … but this looks delicious! So pretty, too! Thanks for sharing! I love lime Jell-o!

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