Sea Foam Salad (Creamy Pear Jello)

Step 1

Open the can of pears and use the lid to drain the liquid into a medium saucepan. Set pears aside.

Step 2

Bring the liquid to a boil over high heat.

Step 3

Remove from heat and use a whisk to stir in the package of dry jello powder. Stir constantly until the jello is dissolved.

Step 4

If you have an immersion blender: add the cream cheese and the pears to the saucepan and blend well until smooth.

Step 5

If you are using a blender: Add the jello mixture, pears, and cream cheese to your blender and blend until smooth.

Step 6

Meanwhile, in a large bowl or stand mixer, beat the cream on high speed until stiff peaks form. It should take about 1-2 minutes. Do not over beat.

Step 7

Fold the cream into the blended jello mixture. It's okay if there are a few streaks of cream.

Step 8

Pour the mixture into a jello mold, bundt pan, 9x13 pan, or a large bowl. If you use a bundt pan or jello mold (or anything you plan to invert), spray the pan with cooking spray before pouring it in.

Step 9

Cover and refrigerate for several hours or overnight.

Step 10

If you used a mold or bundt pan and need to invert the jello, dip the bottom of the pan into a large bowl of hot water for several seconds before turning it onto your serving plate. This will help loosen the edges. If it doesn't work, you may need to use a knife to loosen the edges (but try the hot water method first)