Contents
- 1 My First Taste of Seafoam
- 2 Why This Old Recipe Matters
- 3 Let’s Get Mixing
- 4 The Magic of the Mold
- 5 A Sweet Treat for Sharing
- 6 Your Turn in the Kitchen
- 7 Ingredients:
- 8 Making My Grandma’s Seafoam Salad
- 9 Three Fun Twists to Try
- 10 Serving Your Masterpiece
- 11 Keeping Your Seafoam Salad Perfect
- 12 Simple Fixes for Common Troubles
- 13 Your Seafoam Salad Questions Answered
- 14 A Sweet Note From My Kitchen
- 15 Sweet Fluffy Seafoam Salad Dessert
My First Taste of Seafoam
I first tried this salad at a church potluck. My friend Mabel brought it. It looked like a wobbly green jewel. I was so curious I had to try a slice.
It was even better than it looked. Sweet, creamy, and a little bit tangy. I asked Mabel for the recipe right there. I still make her version today.
Why This Old Recipe Matters
This dessert is a piece of history. It reminds me of slower, simpler times. We made food to share with neighbors and family.
Making it today feels like a warm hug from the past. It shows how a few simple ingredients can create joy. That is a good lesson for life, I think.
Let’s Get Mixing
First, get your cream cheese nice and soft. This is the most important step. If it’s cold, you will get lumpy bits. No one wants that.
When you fold in the whipped cream, be gentle. Think of it as tucking a cloud into bed. You want to keep it fluffy. Doesn’t that look amazing?
The Magic of the Mold
The best part is the big reveal. You flip the mold and hold your breath. Will it come out in one piece? It almost always does.
I love to add the red cherries on top. The green and red look so cheerful together. *Fun fact: This used to be called “green goddess salad” in some old cookbooks!* What’s your favorite dessert to bring to a party?
A Sweet Treat for Sharing
This salad is not really about the food. It is about the people you share it with. It starts conversations and brings back memories.
That is why these old recipes matter. They connect us. Did your family have a special dessert like this? I would love to hear about it.
Your Turn in the Kitchen
This is a fun recipe to make with a helper. You can take turns mashing pears and whipping cream. It makes the time go faster.
What part of cooking do you like the most? Is it the mixing, or is it the tasting? For me, it is the happy faces around the table.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Canned pear halves in juice | 15 ounces | Drained but reserve the juice |
| Lime flavored gelatin | 3 ounces | |
| Cream cheese | 6 ounces | Softened to room temperature |
| Heavy cream | 1 ½ tablespoons | Room temperature |
| Reserved pear juice | 1 cup | Or add water to make 1 cup if needed |
| Cold heavy cream | ¾ cup | |
| Garnish | ||
| Whipped topping | Thawed | |
| Maraschino cherries | ||
Making My Grandma’s Seafoam Salad
I have such happy memories of this dessert. My grandmother made it for every summer picnic. It looked like a wobbly green jewel.
She would proudly carry it to the table. We kids would always “ooh” and “aah.” It tasted like sweet, fluffy clouds. Let’s make some magic together.
Step 1: First, drain the juice from the can of pears. Save those pears for later! You need to measure one cup of the juice. If you’re a little short, just add some water. I still laugh at the time I used apple juice by mistake. It turned out… interesting!
Step 2: Now, pour that cup of juice into a small pot. Heat it on the stove until it just starts to boil. You’ll see little bubbles dancing. Be careful, it gets hot! (A hard-learned tip: Don’t walk away from a boiling pot. It has a funny way of bubbling over.)
Step 3: Take the pot off the heat. Stir in the lime gelatin powder. Keep stirring until all the little grains disappear. Doesn’t that bright green color just make you smile? Then, let this mixture sit for about five minutes to cool down a bit.
Step 4: Grab a bowl and your mixer. Beat the cream cheese with that small amount of heavy cream. You want it to be perfectly smooth, with no lumps. This is the secret to a creamy salad. What’s your favorite thing to mix with an electric mixer? Share below!
Step 5: Turn your mixer to its lowest speed. Slowly drizzle the green gelatin into the cream cheese. It will look so pretty and swirly. Once it’s mixed, pop the bowl into the fridge. It needs to chill for about 30 minutes.
Step 6: Time for the pears! Mash them up with a fork. You don’t need them to be perfectly smooth. A few little chunks are just fine. It adds a nice surprise for your tongue.
Step 7: In another clean bowl, beat the cold heavy cream. Beat it until it forms soft, fluffy peaks. This means it will hold its shape when you lift the beaters. It’s like making a cloud in a bowl.
Step 8: Gently fold the mashed pears into the whipped cream. Folding is a gentle hug, not a stir. You want to keep all that air in the cream. My grandma taught me to use a big spoon and go slow.
Step 9: Get your green cream cheese mixture from the fridge. Now, gently fold the pear and cream mixture into it. You’ll see it all turn a beautiful seafoam green. It smells so fresh and sweet.
Step 10: Lightly spray a mold or a pretty bowl. Spoon your fluffy mixture into it. Cover it tightly and let it chill for at least four hours. The waiting is the hardest part, I think!
Step 11: To serve, run warm water on the outside of the mold for a few seconds. Place a plate on top, take a deep breath, and flip it! A little tap should help it slide out. Top it with whipped cream and a cherry.
Cook Time: 4–6 hours
Total Time: 4 hours 48 minutes
Yield: 7 servings
Category: Dessert, Salad
Three Fun Twists to Try
This recipe is wonderful as it is. But it’s also fun to play with. You can make it your own. Here are a few ideas I’ve tried over the years.
Rainbow Swirl. Use different flavors of gelatin. Try strawberry for a pink layer and lemon for a yellow one. It looks so cheerful on the table.
Tropical Dream. Swap the pears for crushed pineapple. Use coconut cream instead of heavy cream. It will taste like a little vacation.
Nutty Crunch. Gently fold in a handful of chopped pecans or walnuts. They add a lovely little crunch in every creamy bite.
Which one would you try first? Comment below!
Serving Your Masterpiece
This salad is the star of the show. I love serving it on a big, white platter. That green color really pops. You can add a few extra pear slices around the base. It makes everything look extra special.
For a drink, a cup of hot tea is lovely. It balances the sweetness. Or, for a real treat, a small glass of fizzy lemon-lime soda is perfect. It’s like a party in your glass.
Which would you choose tonight?
Keeping Your Seafoam Salad Perfect
This salad loves the cold. Keep it covered in the fridge for up to three days. I always use a tight lid or plastic wrap.
You can freeze it for a month. But the texture will be a bit softer after thawing. I once froze a batch for my grandson’s surprise visit.
He loved it just the same. There is no need to reheat this dessert. It is always best served cold and refreshing.
This dessert is perfect for making ahead. You can prepare it the night before a party. This saves you so much time and stress.
Planning ahead makes hosting feel easy. You get to enjoy your own party too. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Troubles
Is your gelatin not setting? The mixture might have been too warm. Always let it cool before adding the whipped cream.
I remember my first time. I was too impatient. The result was a soupy mess in my fancy mold.
Getting this right builds your confidence. Is your cream cheese lumpy? Make sure it is very soft before mixing.
Beat it with the heavy cream first. This makes it perfectly smooth for the gelatin. A smooth base makes the whole dessert better.
Is your whipped cream too soft? Your bowl and cream must be very cold. I sometimes chill my bowl in the freezer first.
This small step makes a big difference. It gives the salad its light, fluffy feel. Which of these problems have you run into before?
Your Seafoam Salad Questions Answered
Q: Is this recipe gluten-free? A: Yes, it is. The ingredients are naturally free of gluten. Always check your gelatin box to be sure.
Q: Can I make it ahead? A: Absolutely. Make it the day before you need it. This lets the flavors blend together nicely.
Q: What if I do not have pears? A: You can use canned peaches instead. Their juice will work just as well in the recipe.
Q: Can I make a bigger batch? A: You can easily double the recipe. Just use a larger mold or two separate ones.
Q: Are the cherries necessary? A: No, they are just for fun. You can use sprinkles or leave the top plain. Which tip will you try first?
A Sweet Note From My Kitchen
I hope you love making this sweet treat. It always brings a smile to my table. I would love to see your creation.
*Fun fact: This salad was very popular at church potlucks in the 1960s!* Share a picture of your beautiful seafoam salad.
Have you tried this recipe? Tag us on Pinterest! It makes me so happy to see your kitchen adventures. Happy cooking!
—Elowen Thorn.
Sweet Fluffy Seafoam Salad Dessert
Description
Seafoam salad is a sweet, fluffy dessert made with lime Jello, pineapple, pears, and marshmallows. Serve it chilled for a colorful, nostalgic treat.
Ingredients
=== Garnish ===
Instructions
- Measure 1 cup of the reserved pear juice. (If it doesn’t measure 1 cup, add enough water to make 1 cup)
- In a small saucepan over medium-high heat, bring the full 1 cup of liquid (reserved pear juice + water if needed) to a low boil.
- Stir the lime flavored gelatin into the hot juice until completely dissolved. Set the bowl aside for about 5 minutes to cool.
- Using a medium size mixing bowl and handheld mixer on medium high speed, beat together the room temperature cream cheese and 1 ½ tablespoon heavy cream until completely smooth.
- Lower the mixer speed to low and slowly drizzle the gelatin into the cream cheese mixture. Cover and chill in the refrigerator for 30 minutes, or until the mixture slightly thickens but is not fully set.
- Mash the pears with a fork, potato masher or ricer. Set it aside.
- Add the cold heavy cream to a small mixing bowl and beat on medium high speed until stiff peaks form. (Stiff peaks are formed when the cream holds its shape and stands straight up when held upside down)
- Fold the mashed pears into the whipped cream. (Folding ingredients means to use a spoon or spatula to gently lift and fold something heavier into a lighter without deflating)
- Remove the cream cheese and gelatin from the refrigerator and fold the mashed pears and whipped cream into the cream cheese and gelatin mixture.
- Lightly spray a gelatin mold or bundt pan with non-stick cooking spray and spoon the gelatin mixture into the mold. (I used an 8 inch silicone gelatin mold) Cover tightly with plastic wrap and chill in the refrigerator for 4 hours to overnight.
- Just before you are ready to serve, carefully run warm water around the outside of the mold for a 5 – 10 seconds before placing a plate over the top of the mold and quickly flip it over. You can tap the outside of the mold to encourage the gelatin to release. You can top the sea foam salad with small dollops of thawed whipped topping and maraschino cherries.