Chip Mom’s Kitchen #50: Seafoam Salad

- Posted December 18th, 2018 by

To celebrate the 50th installment of Chip Mom’s Kitchen, I’m taking things back to my roots. See, I am a Midwesty type person. I didn’t transplant myself to Arkansas until some handsome charmer stole me away from all I’d known so that we could raise fuzzy children, get engaged on stage at MAGFest, build a chiptune label, get married, and then (eventually) run away into the woods never to be seen or heard from again. BUT I DIGRESS.

Today I am making one of my family’s classic dishes…

Seafoam Salad!

Difficulty level:
Newb           |         Apprentice        |         Journeyman         |         Master

I am from Illinois and Iowa. Yes, jello counts as salad.

Quest Items:
6 oz box of flavored gelatin
2 cups boiling water
2 cups cold water
8 oz cream cheese, cut into 3/4 in chunks
oz can of halved pears, drained
12 oz bucket of whipped cream

Musical Accompaniment:

Illustrated Guide:

Seafoam Salad in my house has generally been based on lime jello with pears.  For those of you who don’t like lime or pears, I have good news! You can use this same basic recipe with the jello/fruit combination of your choice. Some Grandmother tested and Mother recommended combinations include Strawberry/Strawberry and Orange/Mandarin Oranges, but go crazy! Try anything! The only limit, is yourself!

Start by making jello in the tried and true way.

Take powder:

Add 2 cups boiling water and 2 cups cold water and refrigerate until, as my mother says, it is “wiggly, but not fully set”. For me that took about 40 minutes.

In the meantime, I set out my whipped cream to thaw, chunked my pears, and sliced my cream cheese.

When your jello is the proper consistency, top with your chunks of cream cheese and whip until fluffy.

Fold in whipped topping.

Mix in pears.

You can let the ‘salad’ set in your bowl, a 9 x 13 pan, or, as my grandma always did, fancy that stuff up by putting it in a bundt pan!

The only trick to remember with the bundt pan, is that you have to dip the mold into hot water to loosen the jello before turning it out onto a plate or it will not release and there will be chunks all over your counter.

That’s it! I hope you find this ‘salad’ as delicious as I did when I was but a wee Chip Mom! It’s never too late to start a new delicious tradition in your home.

And remember, Chip Mom loves ya!

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