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Seafoam Salad Recipe

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★★★★★

4.5 from 133 reviews

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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/seafoam-salad-recipe/