Sea Foam Salad

Recipe View Prepare the Gelatin: In a small saucepan, bring 1 cup of the reserved pear juice (from the canned pears) to a rolling boil. (5 minutes)

Recipe View Dissolve the Jell-O: Pour the boiling pear juice over the lime gelatin powder in a small bowl. Stir continuously until the gelatin is completely dissolved and the mixture is clear. Set aside to cool slightly. (2 minutes)

Recipe View Create the Creamy Base: In a large bowl, beat the softened cream cheese with the milk using an electric mixer until the mixture is perfectly smooth and free of any lumps. (3 minutes)

Recipe View Incorporate the Gelatin: Slowly blend the slightly cooled gelatin mixture into the cream cheese base, mixing until well combined. (2 minutes)

Recipe View Chill Until Partially Thickened: Cover the bowl with plastic wrap and chill in the refrigerator until the gelatin mixture is partially thickened, resembling the consistency of a soft set yogurt. (20-30 minutes)

Recipe View Prepare the Pears: While the gelatin mixture is chilling, drain the pear halves, reserving the juice. In a separate small bowl, mash the pear halves with a fork until smooth, creating a pear puree. (5 minutes)

Recipe View Combine and Fold: Gently fold the pear puree and the thawed whipped topping into the partially thickened gelatin mixture until evenly distributed. Be careful not to overmix, to maintain a light and airy texture. (5 minutes)

Recipe View Pour into Mold: Pour the salad mixture into your desired mold. A decorative Bundt pan or individual ramekins work beautifully. (2 minutes)

Recipe View Chill Until Set: Cover the mold with plastic wrap and chill in the refrigerator for at least 2 to 3 hours, or preferably overnight, to allow the salad to fully set. (180 minutes)

Recipe View Unmold and Serve: To unmold, briefly dip the mold in warm water for approximately 5 to 10 seconds. Invert the mold onto a serving plate. If it doesn't release immediately, gently shake the mold. Serve chilled and enjoy!