Lime Fluff Salad aka Seafoam Salad
Lime Fluff Salad aka Seafoam Salad is a vintage recipe that’s just as popular today as it was years ago. This light and fluffy fruit salad is perfect as a side dish or dessert, and it’s super easy to make!
This not too sweet Lime Fluff Salad is perfect served as a side dish or dessert. It goes great with your holiday ham, summer cook outs or any gathering. I like to serve it in a bowl on holidays, or in individual dessert glasses if I’m having a couple of dinner guests.
Seafoam salad was created by the Woolworth Company years ago. It was served on the Woolworth lunch counters, and in their many five and dime shops. The original recipe included pears. These days, most people opt for pineapple instead of pears. It’s been said that Seafoam salad got its name because once the jello begins to set, the marshmallows get soft and mushy like foam.
Ingredients needed for this recipe
Heavy Whipping Cream – Make to use heavy whipping cream. The higher fat content will whip up thicker.
Cream Cheese – Adds a creamy and thick texture. Make sure to use a block of cream cheese, not cream cheese in a tub.
Crushed Pineapple – Make sure to drain and reserve the pineapple juice. You will use it too.
Lime Jello – The star of the show! The lime flavor is perfect in combination with the pineapple, marshmallows, cream cheese and whipping cream.
Miniature Marshmallows – Add sweetness and a soft chewy texture.
Granulated Sugar – Only 1 tablespoon is needed for a tiny bit of added sweetness.
How To Make Lime Fluff Salad
Add reserved pineapple juice, the dry jello mix and water to a small saucepan. Heat over medium heat just until the jello is dissolved. Transfer to a bowl and refrigerate until the jello is chilled and just beginning to set around the edges, about 40 minutes, or you can place it in the freezer for about 15 minutes.
Meantime, add the whipping cream and sugar to the mixing bowl of a stand mixer, fitted with the whisk attachment, and whisk until soft peaks form. Transfer the whipping cream to a bowl and set aside.
Add the cream cheese to the same mixing bowl. Beat the cream cheese until it very smooth and free of any lumps. Add the jello mixture and mix on medium speed until thoroughly combined.
Mix in the pineapple and marshmallows. Gently fold in the whipped cream.
Transfer the mixture to a bowl and cover with plastic wrap. Refrigerate for at least 2 hours or overnight. Fluff up with a large fork before serving.
Frequently Asked Questions
Can I freeze Lime Fluff Salad?
I don’t recommend it. The mini marshmallows might become too mushy or fall apart. This salad is so easy to make that I wouldn’t worry about freezing it.
Can I use whipped topping instead of whipped cream?
Yes, you can. You can use an 8 ounce container of whipped topping in place of the whipping cream. The whipped topping actually holds up better if you’re storing it for a few days.
How long will it keep?
Lime Fluff Salad will keep up to 3 to 4 days in the refrigerator. After that the whipping cream will start breaking down and the salad will become runny.
Can I make this in a different flavor?
Yes. Years ago, it was very common for this salad to be made with orange jello.
If you like lime desserts, you might like my Key Lime Pie and Buttermilk Lime Poke Cake recipes.
If you make this recipe please rate it, and leave a comment below on how you liked it. I love hearing from you!
Wanna see different recipes each day? Feel free to follow along on Facebook, Pinterest & Instagram!
Print
Lime Fluff Salad
- Prep Time: 45 minutes
- Cook Time: 5 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Desserts/Salads
- Method: Cook
- Cuisine: American
Description
This light and fluffy fruit salad is perfect as a side dish or dessert, and it’s super easy to make! I love to serve it as a side with my Easter ham, but it’s great with anything or by itself.
Ingredients
- 1 8–ounce can crushed pineapple, drained and the juice reserved
- 1 3–ounce box Lime Jello
- 3 tablespoons water
- 1 cup heavy whipping cream
- 1 tablespoon granulated sugar
- 1 8–ounce package cream cheese, softened
- 1 cup miniature marshmallows
Instructions
- Add reserved pineapple juice, the dry jello mix and water to a small saucepan. Heat over medium heat just until the jello is dissolved. Transfer to a bowl and refrigerate until the jello is chilled and just beginning to set around the edges, about 40 minutes, or you can place it in the freezer for about 15 minutes.
- Meantime, add the whipping cream and sugar to the mixing bowl of a stand mixer, fitted with the whisk attachment, and whisk until soft peaks form. Transfer the whipping cream to a bowl and set aside.
- Add the cream cheese to the same mixing bowl. Beat the cream cheese until it very smooth and free of any lumps. Add the jello mixture and mix on medium speed until thoroughly combined. Mix in the pineapple and marshmallows.
- Add the whipped cream and gently fold it in.
- Transfer the mixture to a bowl and cover with plastic wrap. Refrigerate for at least 2 hours or overnight.
- The salad will keep in the refrigerator for up to 3 days. I recommend eating it by day 3, before the whipping cream starts to break down.