Have you ever heard of or tried seafoam salad before?? For us, this was a classic Thanksgiving dish when we were growing up, and had its own spot on the table, along with all the other side dishes and fixings. It wasn’t even relegated to the dessert table, it was considered a dish to be enjoyed with all the other Thanksgiving staples! If you’re looking at it and wondering what the heck is in it or what it is, we’re here to tell you that it’s delicious, jello-y goodness that everyone needs to make immediately.
That’s right, this is a big ol’ dish is a batch of jello, but not just any jello. We used strawberry jello – you could use any red or green jello you want – and stuffed it full of canned pears (which are amazing), cream cheese and frozen whipped topping. Then we blended it all together so that it’s perfectly smooth and poured it into our trusty bundt pan. Once it’s set, you’ve got a gorgeous, epic seafoam salad to get people hooked on. They might be cautious at first, but once they try it they’ll want to devour the whole thing – really, we speak from experience on this one, you’ll see!
15 minutes active; 4 hours inactive
- 1 (29 oz.) can pears in heavy syrup, juices reserved
- 1 (8 oz.) package cream cheese, room temperature
- 1 (8 oz.) package frozen whipped topping
- 1 (6 oz.) package strawberry or raspberry jello
- whipped cream
- Place pear juices in a medium saucepan over medium-high heat and bring to a boil.
- Remove saucepan from heat and whisk in strawberry jello, stirring until fully dissolved.
- Transfer jello mixture to blender and add in cream cheese and pears, then blend until both are smoothly incorporated.
- Pour mixture into a large bowl, then gently fold in frozen whipped topping.
- Lightly grease a bundt pan with non-stick spray, then pour jello mixture into bundt pan.
- Refrigerate for 3-6 hours, or until completely set.
- When ready to serve: fill a large bowl with hot water, then carefully dip bottom of bundt pan into warm water to loosen edges of jello.
- Invert bundt pan and enjoy!
Recipe adapted from The Food Charlatan