Sea Foam Salad (Creamy Pear Jello) from The Food Charlatan. This creamy Seafoam Salad recipe is perfect for the holidays! It combines pears, jello, cream cheese, and fresh whipped cream to make a light and spongey, perfectly-1950s jello side dish. The recipe is straight from my great-grandma Doris, and we’ve made it at every Thanksgiving, Christmas, and Easter dinner for as long as I can remember!
CRANBERRY JELLO SALAD 1 can jellied cranberry sauce 1 (3 oz.) box raspberry Jello 1 1/4 c. boiling water 1 sm. can crushed pineapple, drained 1/2 c. chopped walnuts Add boiling water to cranberry sauce and Jello. Stir well. Add crushed pineapple and stir. Nuts can be used to top Jello salad or mixed with pineapple. Chill for a few hours. This recipe can be doubled and put into a 9 x 13 inch dish. by Lettyrose
Drain juice from a 20 oz. can of Sliced Pineapple Rings (leave rings in can) and bring juice to a boil. Combine boiling juice with 3 oz pkg. lime or strawberry jello & mix really well. Do NOT add the cold water like the directions say. Pour the mixture into the can of pineapple rings. Run a fork down the center to get the jello in between each ring. Chill. To serve, cut bottom of can, push through and slice between each ring.