Sea Foam Salad Recipe
A light, nostalgic lime gelatin salad studded with pineapple, marshmallows, and pecans, all folded into creamy fluff.
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Servings:
Ingredients
Main Ingredients
- 3 oz lime gelatin mix
- 0.5 cup boiling water
- 8 oz cream cheese softened
- 20 oz crushed pineapple canned, with juice
- 2 cup whipped topping thawed
- 1.5 cup mini marshmallows
- 0.5 cup chopped pecans or walnuts
- 1 tsp fresh lime zest optional, for brightness
- 0.5 tsp vanilla extract optional
Instructions
Preparation Steps
- Bring the water to a boil and dissolve the lime gelatin, stirring until clear.
- Beat the softened cream cheese in a bowl until smooth.
- Stream in about 1/2 cup of the warm gelatin and beat until creamy with no lumps.
- Stir in the remaining gelatin, the crushed pineapple with its juice, lime zest, and vanilla.
- Chill the mixture 20–30 minutes, stirring once, until it thickens slightly but is not set.
- Fold in the whipped topping, mini marshmallows, and pecans until evenly combined.
- Spoon into a 2-quart dish or mold, smooth the top, and refrigerate until firm, about 4 hours.
Notes
Variation: Fold in 1/2 cup sweetened shredded coconut for extra texture, or swap pecans for toasted walnuts. For a tangier taste, use 1 cup whipped cream and 1 cup whipped topping. Store covered in the fridge up to 3 days; keep chilled until serving for the best set.
This recipe is an original creation inspired by classic Sea Foam Salad Recipe flavors. All ingredient ratios and instructions are independently developed.