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UNDER THE SEA SALAD

1 (16 oz.) can pear halves
1 (3 oz.) pkg. lime Jell-O
1/4 tsp. salt
1 c. boiling water
1 Tbsp. lemon juice
2 (3 oz.) pkg. cream cheese

Drain pears, reserving 3/4 cup of the syrup. Dice
pears, set aside. Dissolve gelatin and salt in boiling water.
Add pear syrup and lemon juice. Measure 1 1/4 cups into an 8 x
4-inch loaf pan or a 4 cup mold. Chill until set.
Soften cheese until creamy, very slowly blend in remain-
ing gelatin, beat until smooth. Stir in pears. Spoon over set
gelatin in pan. Chill until firm, about 4 hours. Makes 6
servings. Use a 9 x 5-inch pan. Recipe may be doubled.

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