Vintage Seafoam Salad from Episode 10
Bootie found this recipe for Seafoam "Salad" from Mydelisciousblog.com And ok, she was joking about it on the podcast but she really loved a similar recipe that her mom used to make in the 70's because it has jell-o, cream cheese and fruit, so what's not to like? Bossy actually made it and plated it up so you can choose whether to have it as a salad or dessert.
So many bowls, Bossy had to take a picture!
Serves 4
Prep time: 10 minutes
Cooking time (refrigeration): 3 hours
Ingredients
-
1 15 oz. can Pears in syrup (reserve syrup after opening)
-
1 c. Pear syrup
-
1 small box Lime flavored Jell-O® (alt: 1 small box sugar-free)
-
6 oz. Cream cheese, room temperature
-
1 Tb. Whole milk, room temperature
-
1/2 c. Whipping cream (regular or heavy)
Instructions
-
Measure out 1 cup of syrup from the pears (if not quite 1 cup, add a little water to bring it to 1 cup); pour into a small saucepan and bring to boil.
-
Place Jell-O in a medium mixing bowl. When syrup comes to a boil, pour it into the Jell-O and stir until fully dissolved. Set aside to cool 2-3 minutes.
-
Place pears in a small bowl and mash to a fine consistency using a fork, wood spoon or potato masher; set aside.
-
Whip the cream to soft peaks; set aside.
-
In a separate bowl, use a hand mixer or immersion blender to beat the cream cheese and milk until smooth. Add cooled Jell-O mixture and blend to combine. Fold in pears and whipped cream and mix until the consistency is smooth.
-
Using a fancy mold or just a smooth, medium-sized bowl, dab in a drop or two of vegetable oil and spread it all around with your fingers. Pour the Jell-O mixture into the mold/bowl and refrigerate 3-4 hours, until firm.
-
When ready to serve, place the mold/bowl into a larger bowl filled with warm water for about 2 minutes, then invert over your serving dish and it should pop out. If not, try the warm water bath again and maybe even run a thin spatula, dipped in warm water, around the edges
