Seafoam Salad Lime Cream

Seafoam salad is the retro dessert that always brought a touch of elegance to my grandmother’s holiday table. Cool and fluffy with a gentle tartness from lime gelatin, rich cream cheese, and sweet pears, it is a true crowd-pleaser and so easy to pull together for any special meal or potluck.

The first time I made this myself, I took it to a neighborhood block party and came home with an empty platter. Now I always get asked for the recipe.

Ingredients

• Canned pear halves: The base of the salad Sweet and tender cubes bring classic flavor Use a good-quality brand for best taste
• Lime flavored gelatin: The signature color and a cheerful citrus tang Pick a flavorful box for best results
• Cream cheese: Softens the tang of lime and gives a luscious silky texture Go for full fat and make sure it is room temp
• Heavy cream: Adds luxurious richness Always use fresh cold cream for best whip
• Reserved pear juice: Adds natural sweetness to the gelatin A little water helps if you come up short
• Thawed whipped topping: For garnish Light and airy for a pretty finish Look for one with minimal additives if you like
• Maraschino cherries: Bright pop of color and classic retro touch Choose the best-quality jar for brilliant red color and flavor

Step-by-Step Instructions

Measure Pear Juice:

Check your canned pears for juice and measure out one cup Add water as needed to reach the right amount This will give the gelatin its flavor

Dissolve Gelatin:

In a small saucepan bring the pear juice or juice water blend to a low boil Sprinkle in the lime gelatin Stir until no grains remain and let cool for a few minutes

Cream the Cheese:

In a mixing bowl beat the room temperature cream cheese and one and a half tablespoons heavy cream until creamy and fully smooth No tiny lumps for the best texture

Combine Cream Cheese and Gelatin:

Slowly pour the cooled gelatin into the cream cheese mixture while mixing on low speed Blend until everything is combined and silky Cover and chill in the fridge just until it begins to thicken but has not set fully about 30 minutes

Mash Pears:

Use a fork or potato masher to break pears into small chunks Soft mashed pears work best for mixing in evenly

Whip Cream:

In a clean cold bowl whip three quarters cup heavy cream until stiff peaks form That means the cream stands up when you lift the beaters

Fold Pears and Cream:

Use a rubber spatula to gently fold the whipped cream and mashed pears together In folding you lift to combine gently without breaking the airy texture

Incorporate Mixtures:

Bring out the chilled gelatin and cream cheese mixture Fold in the whipped cream and pear combo gently to keep the salad fluffy

Set in Mold:

Lightly spray your gelatin mold or bundt pan with nonstick spray Spoon the finished mixture in Cover and chill at least four hours or up to overnight

Unmold and Garnish:

To unmold run warm water along the outside of the pan for several seconds Place a plate on top and flip in one smooth motion Pat the outside if needed to help release Top with small clouds of whipped topping and a few maraschino cherries for the final vintage look

Pin it

Cream cheese has always been my favorite part I love how it melts into the sweet pears for a velvet richness My grandmother used to let me help with the whipped cream and it is still my favorite kitchen job

Storage Tips

Seafoam salad stores well covered in the refrigerator for up to two days Just keep it chilled until serving as it will soften if left out too long The leftovers are still delicious the next day

Ingredient Substitutions

You can swap canned peaches or pineapple for pears but be sure to use fruit in juice not syrup Orange gelatin works well too for a sunny twist and Neufchatel cheese can replace cream cheese for a slightly lighter dish

Serving Suggestions

Serve this salad chilled in thick slices It makes a wonderful side for baked ham or roasted turkey but I also love it on a dessert tray with cookies and light cakes For a party serve mini molded salads in individual cups

Pin it

A Little History

Seafoam salad was a favorite at midcentury luncheons and church picnics Its whimsical color and cloudlike texture made it a classic for every occasion It is a dish rooted in making celebrations joyful with affordable easy to find ingredients

Frequently Asked Questions

→ Can I use fresh pears instead of canned?

Yes, you can use ripe fresh pears. Just blend or mash them, and supplement with juice or water as needed.

→ How do I ensure the cream cheese is smooth?

Let cream cheese reach room temperature before mixing and beat thoroughly with cream until no lumps remain.

→ Why is chilling necessary after mixing?

Chilling helps the ingredients thicken, ensuring the final mixture sets firmly and holds its shape when unmolded.

→ What can I use if I don’t have a gelatin mold?

You can use a bundt pan or any medium-sized bowl. Lightly spray with non-stick spray for easy release.

→ How can I decorate the salad before serving?

Classic garnishes include dollops of whipped topping and maraschino cherries for a festive look and added sweetness.