Introduction to the Recipe
Seafoam Salad is one of those retro dishes that instantly transports you back to vintage potlucks and holiday gatherings. With its creamy, pastel green color and sweet, tangy flavor, it’s a dessert “salad” that’s more treat than side dish. Made with lime gelatin, canned pears, cream cheese, and whipped cream, this soft and fluffy dish is both a conversation piece and a comfort food classic.
Originally popular in the 1950s and 60s, Seafoam Salad has made a comeback thanks to its nostalgic appeal and surprisingly refreshing taste. The smooth cream cheese and cream give it a rich body, while the lime gelatin and pears add brightness. Garnished with whipped topping and maraschino cherries, it’s equal parts playful and delicious.
This no-bake dessert is simple to prepare with just a few pantry-friendly ingredients. It sets up beautifully in a dish or individual molds, and it’s just as welcome on a holiday buffet as it is at a summer picnic.
Curious about the history of gelatin salads? Or want to improve your technique for whipping cream to soft peaks? These tips will help you nail the texture and execution every time.
If you’ve never tried Seafoam Salad, this version is creamy, easy, and flavorful—a classic worth rediscovering.
Basic Recipe: Ingredients and Instructions
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Seafoam Salad
Description
This Seafoam Salad is a nostalgic, creamy lime dessert made with pears, cream cheese, and whipped cream.
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)
- ¾ cup cold heavy cream
Garnish
- Thawed whipped topping
- Maraschino cherries
Instructions
1. Prepare the Pear Base
- In a blender or food processor, puree the drained pear halves until smooth. Set aside.
2. Make the Gelatin Mixture
- In a saucepan, heat the reserved pear juice (or juice + water) just until boiling.
- Remove from heat and stir in the lime gelatin until completely dissolved. Let cool slightly.
3. Mix Cream Cheese and Pear Puree
- In a large bowl, beat the softened cream cheese and 1 1/2 tablespoons heavy cream until smooth.
- Add the pear puree and mix until fully combined.
4. Combine with Gelatin
- Slowly pour the slightly cooled gelatin into the cream cheese mixture.
- Mix thoroughly, then chill in the refrigerator for 20-30 minutes until slightly thickened but not set.
5. Whip the Cream and Fold In
- Beat ¾ cup cold heavy cream until soft peaks form.
- Gently fold the whipped cream into the chilled gelatin mixture until fully incorporated.
6. Chill and Serve
- Spoon into a serving dish or individual cups/molds.
- Chill for at least 4 hours or overnight until set.
- Garnish with whipped topping and maraschino cherries before serving.
Notes
Make sure gelatin has cooled enough before combining with cream cheese to avoid curdling.
Don’t skip the whipping step—it creates the fluffy texture that defines Seafoam Salad.
You can use a hand mixer for ease during whipping and blending steps.
Advanced Techniques
1. Use Fresh Pears Instead of Canned
To elevate flavor, use fresh ripe pears. Peel, core, and poach them gently in a sugar-water mixture until soft, then puree. This gives a cleaner, fruitier taste that really stands out from the canned version.
2. Mold It Like a Pro
For a vintage presentation, use a ring mold or small individual gelatin molds. Lightly grease the molds with nonstick spray to make unmolding easy. Dip the base in warm water for 10 seconds, then invert onto a plate.
3. Add Crushed Pineapple or Coconut
For a tropical twist, fold in a few tablespoons of crushed pineapple (well-drained) or shredded sweetened coconut before chilling. This adds texture and extra flavor.
4. Stabilize the Whipped Cream
To ensure the whipped cream holds its volume over time, add 1 teaspoon of unflavored gelatin dissolved in warm water to the cream before whipping. This is especially helpful if making ahead.
5. Layer with Other Gelatin Flavors
Create visual contrast by layering with another gelatin flavor like lemon or orange. Pour one layer, let it partially set, then add the Seafoam mixture for a colorful, multi-layered dessert.
Storage, Shelf Life, and Maintenance Tips
1. Store in the Refrigerator
Keep covered and refrigerated for up to 5 days. Use plastic wrap or an airtight container to prevent it from absorbing other odors in the fridge.
2. Avoid Freezing
This dessert doesn’t freeze well due to the whipped cream and gelatin structure, which can break down and become watery.
3. Prep Ahead for Events
Make it the night before your event to allow plenty of time for it to set. Add garnishes just before serving to keep them looking fresh.
4. Refresh Leftovers
If the salad has deflated or separated slightly, gently stir it to redistribute the cream before re-serving. Avoid vigorous mixing.
5. Store Individual Portions
For easy serving, spoon into individual cups or ramekins before chilling. These travel well and make for simple portion control.
Dietary Adaptations and Substitutions
1. Make It Sugar-Free
Use sugar-free lime gelatin and light or no-sugar-added canned pears. You can also use sugar-free whipped topping and a sugar-free sweetener if adjusting the cream cheese.
2. Vegan-Friendly Version
Use vegan lime gelatin (agar-agar based), plant-based cream cheese, and coconut cream whipped to soft peaks. Make sure to choose dairy-free whipped topping for garnish.
3. Dairy-Free Alternative
Substitute dairy cream cheese with a non-dairy version and heavy cream with coconut cream. Check gelatin ingredients for animal-free versions.
4. Low-Fat Option
Use reduced-fat cream cheese and light whipped topping. It slightly changes the richness but still delivers flavor and structure.
5. Fruit Swaps for Variety
Try peaches, mandarin oranges, or even canned pineapple in place of pears. Just drain well and puree before mixing.
FAQs About the Recipe
1. Can I use a different flavor of gelatin?
Yes! Lemon, orange, or even peach gelatin work well if you want to experiment with new flavor combinations.
2. Why did my cream cheese get lumpy?
This usually happens when mixing cold gelatin into cold cream cheese. Ensure the cream cheese is fully softened and the gelatin has cooled slightly but is still liquid.
3. How long does it take to set?
It needs at least 4 hours in the fridge to set properly. Overnight is ideal for firm texture and flavor melding.
4. Do I have to use whipped cream?
Yes, it’s key to the salad’s airy texture. Without it, the mixture will be dense and not as fluffy.
5. Can I make it in advance?
Definitely. It actually tastes better the next day. Just add garnishes right before serving to keep them fresh and vibrant.
Conclusion & Final Thoughts
Creamy, light, and tinged with that signature green hue, Seafoam Salad is a vintage dessert that still holds up today. It’s incredibly simple to make, especially with canned pears and instant gelatin, but has a nostalgic flair that wins over crowds.
Perfect for Easter, Thanksgiving, or any potluck where you want to offer something unexpected yet familiar, this creamy gelatin dessert feels retro in the best way. The combination of lime, pear, and cream cheese hits that sweet spot between tart and sweet, fluffy and smooth.
Whether you’re trying it for the first time or recreating a childhood favorite, Seafoam Salad is a forgiving, flexible recipe that’s easy to personalize. Change up the fruit, mold it in a fun shape, or layer it with other flavors—it’s all up to you.
So go ahead, whip up a batch and see why this iconic green dessert has stuck around for generations. One bite, and you’ll get it.