Sea Foam Salad

Sea Foam Salad is a retro lime Jell-O salad that’s light, fluffy, and just the right amount of sweet. It has crushed pineapple, mini marshmallows, cottage cheese, and Cool Whip folded together into a soft green salad.

When I hear the word salad now, I usually think of lettuce, veggies, and maybe a simple dressing. But years ago, salad meant something a little different. It could be sweet, creamy, fluffy, and filled with marshmallows, and somehow it still belonged right beside the ham, rolls, and casseroles.

It always feels like it belongs at a family gathering, holiday meal, or potluck table. It’s one of those old-fashioned recipes that looks a little quirky, but once you taste it, you understand why it has stuck around for so long.

I know cottage cheese in a Jell-O salad can make some people pause for a second. It sounds a little strange if you didn’t grow up with recipes like this, but it works. My great-grandmother was well-known for a similar side dish recipe: Pineapple Salad.

Ingredients

Get our FREE
e-cookbook

I want it!

We respect your privacy. Unsubscribe at anytime.

The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Lime gelatin (Jello): This gives Sea Foam Salad its pretty green color and classic sweet-tart flavor. Make sure it is fully dissolved in the boiling water so the salad sets smoothly.
• Boiling water: You need hot water to dissolve the gelatin properly. Stir it well until you no longer see any granules in the bowl.
• Cold water: This helps cool the gelatin mixture down before the fruit and creamy ingredients are added. Don’t skip it, or the salad may take longer to thicken.
• Crushed pineapple: Use the pineapple with the juice. The juice adds sweetness and helps give the salad that soft, fruity texture.
• Mini marshmallows: These add little pockets of sweetness and make the salad feel extra fluffy. Mini marshmallows work best because they mix in easily.
• Cottage cheese: Small-curd cottage cheese blends in better and gives the salad a creamy texture without being too heavy. It may sound unusual, but it really works in this recipe.
• Cool Whip: Make sure it is fully thawed before folding it in. You can make your own homemade Cool Whip if it’s not available where you live.

How to Make Sea Foam Salad

• Step One: In a large bowl, dissolve the lime gelatin in boiling water, stirring until fully dissolved.
• Step Two: Stir in the cold water and the crushed pineapple with its juice.
• Step Three: Refrigerate for about  1 hour, until the mixture is slightly thickened but not fully set.

• Step Four: Fold in the mini marshmallows and cottage cheese.
• Step Five: Gently fold in the whipped topping until everything is evenly combined and fluffy.
• Step Six: Transfer to a serving dish and refrigerate for at least 2 hours, or until fully set. Serve chilled.

Variations and Substitutions

• Add nuts: Stir in chopped pecans or walnuts for a little crunch. They work well if you like that old-fashioned potluck salad texture.
• Use cream cheese instead of cottage cheese: If cottage cheese is not your thing, softened cream cheese is a good swap. Beat it until smooth before folding it in so you don’t end up with little lumps.
• Try a different fruit: Crushed pineapple is classic, but you can use well-drained mandarin oranges, pears, or fruit cocktail for a different flavor. Just keep in mind that changing the fruit will also change the texture a bit.
• Change the gelatin flavor: Lime gives Sea Foam Salad its signature color, but lemon is a nice option if you want something a little softer and less bold. A strawberry or an orange will make it taste completely different, but still fun.
• Make it a little lighter: Use light whipped topping and low-fat cottage cheese if you prefer. The salad will still be creamy and fluffy, just a bit lighter.
• Add coconut: A small handful of sweetened, shredded coconut adds more texture and a tropical flavor. It is a nice fit with the pineapple.

Storage Instructions

• Refrigerate: Store Sea Foam Salad covered in the refrigerator or transfer it to an airtight container. It will keep well for up to 3 days.
• Make ahead: This is a great recipe to make ahead because it needs time to chill and set. You can prepare it the night before and keep it covered in the fridge until you’re ready to serve.
• Before serving: Keep it chilled until serving time. If it has been sitting out for a while, pop it back in the refrigerator so it stays firm and fluffy.
• Do not freeze: Freezing is not recommended. The gelatin and whipped topping can become watery and lose their texture once thawed.

Recipe Tips and Tricks

• Use a big mixing bowl: This recipe gets fluffy once the whipped topping is added, so give yourself plenty of room to fold everything together without making a mess.
• Watch the gelatin closely while it chills: You want it thickened but still loose enough to stir. If it sets too much, it can be harder to blend everything together smoothly.
• Keep it cold for potlucks: If you’re bringing it to a gathering, keep it in a cooler until serving time so it stays nice and firm.

Dessert Salads

• Glorified Rice
• Frog Eye Salad
• Creamy Fruit Salad

Follow me on Instagram @simplystacieblog, Facebook at Simply Stacie, TikTok @simplystacierecipes or Pinterest at @simplystacie and let me know how you liked this recipe and my other recipes.