Description
Sea Foam Salad, also known as Creamy Pear Jello, is a light and fluffy dessert made with canned pears, gelatin, cream cheese, and whipped cream. The mixture is blended smooth and chilled until firm, resulting in a creamy, fruity treat perfect for potlucks and gatherings.
Ingredients
Scale
Ingredients
- 1 (29-oz) can pears (in heavy syrup)
- 1 (6-oz) package JELLO (green or red)
- 1 (8-oz) package cream cheese (softened)
- 1 cup heavy cream
Instructions
- Drain Pears: Open the can of pears and use the lid to drain the liquid into a medium saucepan. Set the pears aside for later use.
- Boil Liquid: Bring the pear syrup liquid to a boil over high heat to prepare for dissolving the gelatin.
- Dissolve Jello: Remove the saucepan from the heat. Using a whisk, stir in the dry Jello powder continuously until it is fully dissolved and smooth.
- Blend Mixture with Pears and Cream Cheese (Immersion Blender): If using an immersion blender, add the softened cream cheese and pears directly to the saucepan and blend everything until smooth.
- Blend Mixture with Pears and Cream Cheese (Standard Blender): If using a traditional blender, transfer the jello mixture, pears, and cream cheese into the blender and blend until smooth.
- Whip Cream: Using a stand mixer or a hand mixer, beat the heavy cream at high speed until stiff peaks form, which should take approximately 1-2 minutes. Be careful not to overbeat.
- Fold Cream into Mixture: Gently fold the whipped cream into the blended jello mixture, allowing a few streaks to remain for texture.
- Pour into Mold: Pour the combined mixture into a jello mold, bundt pan, 9×13-inch pan, or any large bowl. If using a bundt pan or mold that will be inverted, spray it lightly with cooking spray beforehand.
- Chill: Cover the container and refrigerate the salad for several hours or overnight until fully set.
- Unmold (if applicable): If your salad is in a mold or bundt pan, dip the bottom of the container in hot water for several seconds to loosen the edges before inverting it onto a serving plate. If needed, gently use a knife to loosen edges, but try the hot water method first.
Notes
- For best results, ensure cream cheese is softened at room temperature before blending.
- Do not overbeat the heavy cream to avoid turning it into butter.
- You can use either green or red Jello flavor depending on your preference.
- Use a cooking spray on molds to ensure easy removal of salad.
- Chilling overnight develops the best texture and flavor.
- This recipe can be easily doubled for larger gatherings.
