Introduction

Seafoam Salad is a light, fluffy dessert that combines the bright taste of pears with creamy gelatin and whipped cream. This nostalgic treat is both refreshing and simple to make, perfect for family gatherings or a sweet ending to any meal.

The image shows a round, light green mousse cake with a scalloped edge, giving it a soft, pillowy texture on the outside. The top of the cake features a smooth, slightly ridged surface with eight white whipped cream dollops evenly spaced around a single bright red cherry in the center. The cake is placed on a simple white plate set on a white marbled surface. In the background, there are scattered red cherries, a small white bowl filled with more cherries, and a stack of white plates with gold forks. The lighting is soft and natural, highlighting the cake’s smooth and creamy texture. 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 reach 1 cup.
Step 2: In a small saucepan over medium-high heat, bring the juice mixture to a low boil.
Step 3: Stir the lime flavored gelatin into the hot juice until completely dissolved. Set aside for about 5 minutes to cool.
Step 4: In a medium bowl, beat the cream cheese and 1 ½ tablespoons of heavy cream on medium-high with a handheld mixer until smooth.
Step 5: Lower the mixer speed to low and slowly drizzle in the gelatin mixture. Cover and chill in the refrigerator for 30 minutes, until slightly thickened but not fully set.
Step 6: Mash the pears using a fork, potato masher, or ricer and 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 using a spoon or spatula.
Step 9: Remove the cream cheese mixture from the refrigerator and fold in the pear and whipped cream mixture until combined.
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 to overnight.
Step 11: To unmold, run warm water around the outside of the mold for 5 to 10 seconds. Place a plate over the mold and carefully flip it. Tap gently if needed to release. Top with dollops of thawed whipped topping and maraschino cherries before serving.

Tips & Variations

For a different twist, try substituting lime gelatin with lemon or orange flavor.
Use fresh pears if canned are unavailable; cook and puree them slightly before using.
Chilling time is important to achieve the perfect texture; don’t rush the setting process.
Adding a teaspoon of vanilla extract to the cream cheese mixture can enhance the flavor.

Storage

Store the seafoam salad covered in the refrigerator for up to 3 days. To re-serve, allow it to sit briefly at room temperature for easier slicing. Avoid freezing as it may affect the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different fruit instead of pears?

Yes, you can substitute canned peaches or mandarin oranges, but adjust the juice amount accordingly to maintain the correct liquid measurement.

What if I don’t have a gelatin mold?

You can use any bundt pan or even a decorative bowl lined with plastic wrap for easier removal. Just be sure to spray it lightly with non-stick cooking spray.