Seafoam Salad Recipe

Introduction

Seafoam Salad is a nostalgic, airy dessert perfect for any occasion. With the refreshing flavor of pears and a light lime gelatin base, it offers a delightful balance of creamy and fruity textures.

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

1. Step 1: Measure 1 cup of the reserved pear juice. If it is less than 1 cup, add enough water to reach 1 cup.
2. Step 2: In a small saucepan over medium-high heat, bring the full 1 cup of liquid (pear juice plus water if added) to a low boil.
3. Step 3: Stir the lime flavored gelatin into the hot liquid until completely dissolved. Set aside to cool for about 5 minutes.
4. Step 4: In a medium bowl, use a handheld mixer on medium-high speed to beat the cream cheese and 1 ½ tablespoons heavy cream until smooth.
5. Step 5: Lower mixer speed to low and slowly drizzle the cooled gelatin mixture into the cream cheese. Cover and refrigerate for 30 minutes until slightly thickened but not fully set.
6. Step 6: Mash the drained pear halves using a fork, potato masher, or ricer. Set aside.
7. Step 7: In a small bowl, beat the cold heavy cream on medium-high speed until stiff peaks form.
8. Step 8: Gently fold the mashed pears into the whipped cream, using a spoon or spatula to preserve airiness.
9. Step 9: Fold the pear and whipped cream mixture into the slightly thickened cream cheese and gelatin mixture until combined.
10. Step 10: Lightly spray a gelatin mold or bundt pan with non-stick cooking spray. Spoon the mixture into the mold, cover tightly with plastic wrap, and chill for 4 hours or overnight.
11. Step 11: To serve, run warm water briefly around the mold to loosen, then invert onto a plate. Garnish with dollops of thawed whipped topping and maraschino cherries.

Tips & Variations

• Use a silicone mold for easy release or lightly oil the mold before adding the salad.
• For a tangier twist, substitute lime gelatin with lemon or orange flavored gelatin.
• If you want extra texture, add chopped nuts or shredded coconut folded in with the pears.

Storage

Store seafoam salad covered in the refrigerator for up to 3 days. To re-serve, simply unmold and add fresh whipped topping and cherries. Avoid freezing as the texture will be affected.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pears instead of canned?

Yes, but be sure to cook fresh pears briefly and use their cooking liquid or water to measure 1 cup of liquid for the gelatin. Fresh pears may alter the texture slightly.

What if I don’t have a gelatin mold?

You can use any bundt pan, a bowl, or even small ramekins. Just ensure the container is lightly greased for easy removal.

Seafoam Salad Recipe

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Seafoam Salad is a light and creamy gelatin-based dessert featuring sweet pear halves mixed into a fluffy blend of cream cheese, whipped cream, and lime-flavored gelatin. This retro-inspired salad is chilled to a perfect set and elegantly presented in a gelatin mold, then garnished with whipped topping and maraschino cherries for a refreshing and visually stunning treat.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 4 hours 25 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Fruit

• 15 ounces canned pear halves in juice, drained (reserve the juice)

Gelatin Mixture

• 3 ounces lime flavored gelatin
• 1 cup reserved pear juice (or add water to make 1 cup if needed)

Cream Cheese Mixture

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

Whipped Cream Mixture

• ¾ cup cold heavy cream
• Thawed whipped topping (for garnish)

Garnishes

• Maraschino cherries

Instructions

1. Prepare the Liquid Base: Measure out 1 cup of the reserved pear juice. If there is not enough juice, add water to make a full cup. Pour this into a small saucepan and bring it to a low boil over medium-high heat.
2. Dissolve Gelatin: Stir the lime flavored gelatin into the hot juice until fully dissolved. Remove the saucepan from heat and set aside to cool for about 5 minutes.
3. Beat Cream Cheese Mixture: In a medium mixing bowl, use a handheld mixer on medium-high speed to beat the softened cream cheese and 1 ½ tablespoons of heavy cream until the mixture is smooth and creamy.
4. Incorporate Gelatin: Lower mixer speed to low and slowly drizzle the cooled gelatin mixture into the cream cheese mixture. Once combined, cover the bowl and chill in the refrigerator for 30 minutes, or until the mixture thickens slightly but does not set fully.
5. Mash Pears: While the gelatin mixture chills, mash the drained pear halves using a fork, potato masher, or ricer to create a chunky pear puree. Set aside.
6. Whip Heavy Cream: In a separate small mixing bowl, beat the cold heavy cream on medium-high speed until stiff peaks form. Stiff peaks mean the cream holds its shape firmly and stands upright when the beater is lifted.
7. Fold Pears into Cream: Gently fold the mashed pears into the whipped cream using a spatula or spoon, being careful to keep the mixture light and airy.
8. Combine All Mixtures: Remove the cream cheese and gelatin mixture from the refrigerator. Fold the pear and whipped cream mixture into it gently until fully combined, maintaining a fluffy texture.
9. Prepare Mold and Chill: Lightly spray an 8-inch gelatin mold or bundt pan with non-stick cooking spray. Spoon the combined gelatin mixture into the mold, cover tightly with plastic wrap, and chill in the refrigerator for at least 4 hours or overnight to fully set.
10. Unmold and Serve: Before serving, carefully run warm water around the outside of the mold for 5 to 10 seconds to loosen. Place a serving plate over the mold and quickly flip it over. Tap gently to release the salad. Garnish with small dollops of thawed whipped topping and maraschino cherries for a classic presentation.

Notes

• Using an 8-inch silicone gelatin mold makes unmolding easier, but any bundt pan or gelatin mold will work.
• Make sure the cream cheese and heavy cream are at room temperature to ensure a smooth, lump-free mixture.
• Be gentle when folding to maintain the light, airy texture of the salad.
• Chilling time is important for the salad to fully set; plan accordingly.
• If fresh pears are preferred, cook them first to soften before mashing, though canned pears provide the best texture and sweetness for this recipe.

Keywords: seafoam salad, gelatin dessert, cream cheese salad, lime gelatin salad, retro dessert, pear salad, creamy gelatin mold