Seafoam Salad Recipe

Introduction

Seafoam Salad is a light, creamy dessert that blends the delicate flavors of pears, lime gelatin, and whipped cream. Refreshing and easy to prepare, it’s perfect for gatherings or a special treat.

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 does not measure 1 cup, add enough water to make 1 cup total.
2. Step 2: In a small saucepan over medium-high heat, bring the full 1 cup of liquid to a low boil.
3. Step 3: Stir the lime flavored gelatin into the hot juice until completely dissolved, then set aside for about 5 minutes to cool.
4. Step 4: In a medium mixing bowl, use a handheld mixer on medium-high speed to beat the room temperature cream cheese and 1 ½ tablespoons heavy cream until smooth.
5. Step 5: Lower the mixer speed to low and slowly drizzle the gelatin mixture into the cream cheese. Cover and chill in the refrigerator for 30 minutes, or until slightly thickened but not fully set.
6. Step 6: Mash the pears with a fork, potato masher, or ricer and 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.
9. Step 9: Remove the cream cheese and gelatin mixture from the fridge, then fold in the pear and whipped cream mixture gently until combined.
10. Step 10: Lightly spray a gelatin mold or bundt pan with non-stick cooking spray. Spoon the gelatin mixture into the mold, cover tightly with plastic wrap, and chill for 4 hours to overnight.
11. Step 11: To serve, run warm water around the outside of the mold for 5–10 seconds, place a plate on top, and quickly invert. Tap the mold gently to release the salad. Garnish with dollops of thawed whipped topping and maraschino cherries.

Tips & Variations

• For a smoother texture, use a food processor to mash the pears instead of a fork.
• If lime gelatin isn’t available, lemon or lime-flavored gelatin can be substituted for a similar fresh taste.
• To make it lighter, replace some of the cream cheese with Greek yogurt.
• Chill the cream cheese and heavy cream before mixing for easier whipping and better texture.

Storage

Store Seafoam Salad covered in the refrigerator for up to 3 days. It’s best served chilled. If it loses firmness, briefly chill again before serving. Avoid freezing, as the texture may become grainy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pears instead of canned?

Yes, fresh pears can be used. Peel, poach, and cool them before mashing to closely mimic the canned texture and flavor.

Can I prepare Seafoam Salad in advance?

Absolutely. Prepare the salad up to 24 hours ahead and store it covered in the refrigerator. This allows the flavors to meld and the gelatin to fully set.