Here it is folks- a classic lime Jell-o salad! A good Latter-day Saint woman knows how to cook with Jell-o. Utah does have the highest Jell-o consumption per capita, and though I do not cook very often with this green classic, I do enjoy this Seafoam Salad recipe. It is my Grandmother’s and she is from NY state, but I am sure this recipe would be appreciated in the West as much as it was in my household in PA. Easter is usually the time of year we make this dish, and it is always made for special holiday dinners. In keeping with tradition I made this for our Easter dinner tonight and we will eat it tomorrow with our Smoked and glazed Ham from a local butchers shop, and scalloped potatoes, along with the Bunny Biscuits. I’ll post the Bunny Biscuits soon, too.
1 20 oz. can of crushed pineapple
1 6 oz. box or 2 3 oz. boxes of lime Jell-o
8 oz. softened Cream cheese
1 C. + 2 Tbs. heavy whipping cream
- Drain out 1 C. of pineapple juice.
- Bring pineapple juice to a boil.
- Add in the lime Jell-o, stirring until fully dissolved.
- Cool Jell-o mixture until it is no longer hot.
- Beat the cream cheese and 2 Tbs. of whipping cream in a mixer. Add in the cooled Jell-o mixture.
- Cool in the refrigerator for about 10 minutes, or until it is not liquid any longer, but not set.
- Whip the 1 C. whipping cream until it forms stiff peaks. Fold into the Jell-o mixture, along with as much of the crushed pineapple as desired. I am not a huge fan of canned pineapple, so I added about half.
- Put in the refrigerator until cold and set.