Jell O Ribbon Salad Recipes

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CHRISTMAS RIBBON SALAD

Spirits are light at holiday time around Debra Stoner's home--and so are many of the meas she serves. "I make this dessert every year at Christmas," she informs from Carlisle, Pennsylvania. "It's one of my husband's favorites. I slimmed down the recipe by using sugar-free gelatin and reduced-fat topping."

Provided by Taste of Home

Categories     Desserts     Lunch     Side Dishes

Time 20m

Yield 15 servings.

Number Of Ingredients 9



Christmas Ribbon Salad image

Steps:

  • In a bowl, dissolve lime gelatin in 2 cups boiling water. Add 2 cups cold water; stir. Pour into a 13-in. x 9-in. dish coated with cooking spray. Refrigerate until almost set, about 2 hours., In a bowl, dissolve lemon gelatin in 1 cup boiling water; whisk in cream cheese until smooth. Stir in pineapple and pecans. Fold in whipped topping. Spoon over first layer. Refrigerate until firm, about 1 hour., In a bowl, dissolve cherry gelatin in remaining boiling water. Add remaining cold water; stir. Chill until syrupy and slightly thickened. Carefully spoon over second layer. Refrigerate until set, about 4 hours.

Nutrition Facts : Calories 92 calories, Fat 5g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 140mg sodium, Carbohydrate 5g carbohydrate, Fiber 1g fiber), Protein 3g protein.

2 packages (.3 ounce each) sugar-free lime gelatin
5 cups boiling water, divided
4 cups cold water, divided
2 packages (.3 ounce each) sugar-free lemon gelatin
1 package (8 ounces) reduced-fat cream cheese, cubed
1 can (8 ounces) crushed pineapple, undrained
1/4 cup chopped pecans
2 cups reduced-fat whipped topping
2 packages (.3 ounce each) sugar-free cherry gelatin

RIBBON JELLO SALAD

A colorful Jello salad. Please feel free to use the flavor of your choice. Makes a nice potluck or picnic dish! Prep time it for setting the Jello.

Provided by Theresa P

Categories     Gelatin

Time 7h15m

Yield 1 9x13 pan

Number Of Ingredients 7



Ribbon Jello Salad image

Steps:

  • In bowl, dissolve lime Jello in 2 cups boiling water.
  • Add 2 cups cold water.
  • Pour into 9x13-inch pan coated with a non-stick spray.
  • Refrigerate until almost set (about 2 hours).
  • In a bowl, dissolve lemon Jello in 1 cup boiling water; whisk in cream cheese until smooth.
  • Stir in pineapple and nuts.
  • Fold in the whipped topping and spread over the lime Jello.
  • Refrigerate until firm (about an hour).
  • In a bowl, dissolve cherry Jello in 2 cups of boiling water.
  • Add 2 cups of cold water and stir.
  • Chill until thick and syrupy and, then pour over lemon Jello layer.
  • Refrigerate until completely set (about 4 hours).
  • Serve with whipped topping or whipped cream.
  • Enjoy!

Nutrition Facts : Calories 3390.7, Fat 125.6, SaturatedFat 69, Cholesterol 340.7, Sodium 2927.2, Carbohydrate 476.8, Fiber 4.9, Sugar 337.2, Protein 114.9

2 (3 ounce) packages lime Jell-O gelatin
2 (3 ounce) packages lemon Jell-O gelatin
2 (3 ounce) packages cherry Jell-O
1 (8 ounce) package cream cheese, cubed
1 (8 ounce) can crushed pineapple, undrained
1/4 cup chopped nuts
2 cups whipped topping

JELL-O RIBBON SALAD

This is the original Jell-O Ribbon Salad, as published in the Joys of Jell-O recipe book that my mom has had--probably since the 1950's. The holidays & other special occasions just wouldn't be the same without this dish on the table!

Provided by Mary Scheffert

Categories     Gelatin

Time 2h15m

Yield 12-15 serving(s)

Number Of Ingredients 10



Jell-O Ribbon Salad image

Steps:

  • Dissolve gelatin flavors separately, using 1 C boiling water for each.
  • Stir marshmallows into lemon gelatin; set aside.
  • Add 3/4C cold water to lime gelatin; pour into a 13x9x2 pan.
  • Chill until set, but not firm.
  • Add 3/4C cold water to raspberry gelatin; set aside at room temperature.
  • Add cream cheese to lemon/marshmallow mixture; beat until blended.
  • Chill until slightly thickened.
  • Then blend in mayonnaise, whipped cream& crushed pineapple.
  • Chill until very thick; spoon gently over lime gelatin.
  • Chill until set, but not firm.
  • Meanwhile, chill raspberry gelatin until thickened; pour over lemon gelatin.
  • Chill until firm.
  • To serve, cut into squares.
  • *Note:if deeper green& red layers are desired, use 6oz packages of lime& raspberry gelatins, 2C boiling water and 1-1/2C cold water for each large package.

1 (3 ounce) package lime Jell-O gelatin
1 (3 ounce) package raspberry Jell-O gelatin
1 (3 ounce) package lemon Jell-O gelatin
3 cups boiling water
1 cup mini marshmallows (or diced large marshmallows)
1 1/2 cups cold water
2 (3 ounce) packages cream cheese, softened
1/2 cup mayonnaise
1 cup whipped cream
1 (20 1/2 ounce) can crushed pineapple, drained

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