Description
Seafoam Salad is a classic, airy dessert made with pear halves, lime-flavored gelatin, and a creamy mixture of cream cheese and whipped cream. Light, refreshing, and slightly tart, this chilled gelatin mold is perfect for a nostalgic treat or an elegant dessert to serve at gatherings.
Ingredients
Scale
Fruit
- 15 ounces canned pear halves in juice, drained but 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 Mixture
- 6 ounces cream cheese, softened to room temperature
- 1 ½ tablespoons heavy cream, room temperature
- ¾ cup cold heavy cream
Garnish
- Thawed whipped topping
- Maraschino cherries
Instructions
- Prepare the liquid base: Measure 1 cup of the reserved pear juice. If it’s less than 1 cup, add enough water to reach 1 cup total.
- Dissolve gelatin: 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. Stir in the lime-flavored gelatin until it completely dissolves. Set aside to cool for about 5 minutes.
- Mix cream cheese and cream: In a medium mixing bowl, use a handheld mixer on medium-high speed to beat the softened cream cheese and 1 ½ tablespoons heavy cream until smooth and creamy.
- Incorporate gelatin: Lower the mixer speed to low and slowly drizzle in the gelatin mixture into the cream cheese blend. Cover and refrigerate for 30 minutes until the mixture thickens slightly but does not fully set.
- Mash pears: Using a fork, potato masher, or ricer, mash the drained canned pear halves. Set aside.
- Whip heavy cream: In a small bowl, beat the cold ¾ cup heavy cream on medium-high speed until stiff peaks form (firm enough to hold shape inverted).
- Fold pears into whipped cream: Gently fold the mashed pears into the whipped cream using a spatula, ensuring to maintain airiness.
- Combine mixtures: Remove the cream cheese and gelatin mixture from the fridge and carefully fold in the pear and whipped cream mixture until well combined.
- Mold the salad: Lightly spray an 8-inch gelatin mold or bundt pan with non-stick cooking spray. Spoon the combined mixture into the mold evenly. Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight until fully set.
- Unmold and garnish: Just before serving, run warm water briefly around the outside of the mold for 5–10 seconds. Place a serving plate on top and quickly invert the mold. Tap gently if needed to release the salad. Garnish with small dollops of thawed whipped topping and maraschino cherries for decorative flair.
Notes
- If pear juice is insufficient, diluting with water ensures proper gelatin consistency.
- Be careful not to overbeat the heavy cream past stiff peaks to keep the salad light and airy.
- Gelatin molds are best refrigerated overnight for optimal setting and easier unmolding.
- Use a silicone mold or non-stick spray generously to facilitate easy removal.
- You can substitute lime gelatin with lemon gelatin for a slightly different citrus flavor.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: seafoam salad, gelatin dessert, pear gelatin salad, creamy gelatin mold, retro dessert
