Introduction

Seafoam Salad is a light and refreshing dessert that combines the sweet tang of pears with the creamy texture of gelatin and whipped cream. It’s a nostalgic dish perfect for gatherings or a simple, elegant treat any time.

A creamy light green gelatin dessert shaped like a round flower with smooth, rounded petal-like edges forming the outer layer, topped with eight dollops of white whipped cream evenly spaced in a circle near the center. One bright red cherry is placed on top of a whipped cream dollop in the center, adding a pop of color. The dessert sits on a plain white plate, placed on a white marbled surface. In the background, there is a small white bowl filled with more red cherries and a stack of white plates with gold forks. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

15 ounces canned pear halves in juice, drained (reserve the juice)
3 ounces lime-flavored gelatin

6 ounces cream cheese, softened to room temperature
1 ½ tablespoons heavy cream, room temperature

1 cup reserved pear juice (or add water to make 1 cup if needed)
¾ cup cold heavy cream

Thawed whipped topping
Maraschino cherries

Instructions

Step 1: Measure 1 cup of the reserved pear juice. If it is less than 1 cup, add enough water to make 1 cup in total.

Step 2: In a small saucepan over medium-high heat, bring the 1 cup of liquid (pear juice plus water if added) to a low boil.
Step 3: Stir the lime gelatin into the hot juice until completely dissolved. Set aside to cool for about 5 minutes.
Step 4: Using a medium mixing bowl and handheld mixer on medium-high speed, beat the room temperature cream cheese and 1 ½ tablespoons heavy cream until smooth.

Step 5: Lower mixer speed to low and slowly drizzle in the cooled gelatin mixture. Cover and chill for 30 minutes until slightly thickened but not fully set.
Step 6: Mash the drained pears with a fork, potato masher, or ricer. Set aside.
Step 7: In a small bowl, beat the cold heavy cream on medium-high speed until stiff peaks form.

Step 8: Gently fold the mashed pears into the whipped cream.
Step 9: Fold the pear and whipped cream mixture into the chilled cream cheese and gelatin mixture.
Step 10: Lightly spray a gelatin mold or bundt pan with non-stick cooking spray. Spoon in the mixture, cover tightly with plastic wrap, and refrigerate for 4 hours or overnight.

Step 11: To unmold, run warm water around the mold for 5–10 seconds, place a plate over the top, and invert quickly. Tap the mold gently to release. Garnish with thawed whipped topping and maraschino cherries before serving.

Tips & Variations

For a different flavor, try using different gelatin flavors like lime or lemon, or add finely chopped nuts for extra texture.
Be sure the cream cheese is fully softened to avoid lumps in the mixture.

If fresh pears are available, you can poach and mash them as a fresh alternative to canned.

Storage

Store the seafoam salad covered in the refrigerator for up to 3 days. Keep it chilled until serving. To re-serve, let it sit at room temperature for 10 minutes for easier slicing, but it is best enjoyed cold.

How to Serve

A slice of light green mousse dessert with a smooth, airy texture and small chunks inside sits on a white plate. The slice has a rounded bubbly outer layer and looks soft and creamy. There is a swirl of white whipped cream and a bright red cherry placed next to the mousse slice on the plate. In the background, part of the full mousse dessert with white whipped cream dollops on top is visible on another white plate. Also seen is a white bowl filled with shiny red cherries, and some cherries are scattered on a white marbled surface. A spoon lies next to the dessert slice, holding a small bit of mousse. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pears instead of canned?

Yes, fresh pears can be poached until tender, then mashed to replace the canned pears. This will give a fresher flavor but may affect the texture slightly.

How do I prevent the gelatin from setting too fast when mixing?

Allow the gelatin mixture to cool slightly before adding it to the cream cheese. Mixing at low speed and adding gelatin slowly also helps prevent clumps and premature setting.