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
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.
YOGURT-GELATIN RIBBON SALAD
The good old days inspire a delicious new gelatin salad flavored with today's popular yogurt.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 5h30m
Yield 18
Number Of Ingredients 12
Steps:
- In medium bowl, stir 2 cups boiling water into lime gelatin until gelatin is dissolved. In another medium bowl, slowly stir 1 cup of the lime gelatin into lime yogurt. Pour yogurt mixture into 13x9-inch (3-quart) glass baking dish. Refrigerate about 1 hour or until set. Stir 2/3 cup cold water into remaining plain lime gelatin; let stand at room temperature.
- When lime yogurt layer is set, carefully pour plain lime gelatin over yogurt layer. Refrigerate about 30 minutes or until set.
- In medium bowl, stir 2 cups boiling water into lemon gelatin until gelatin is dissolved. In another medium bowl, slowly stir 1 cup of the lemon gelatin into lemon yogurt. Pour yogurt mixture over layer of lime gelatin. Refrigerate about 30 minutes or until set. Stir 2/3 cup cold water into remaining plain lemon gelatin; let stand at room temperature.
- When lemon yogurt layer is set, carefully pour plain lemon gelatin over yogurt layer. Refrigerate about 30 minutes or until set.
- In medium bowl, stir 2 cups boiling water into raspberry gelatin until gelatin is dissolved. In another medium bowl, slowly stir 1 cup of the raspberry gelatin into raspberry yogurt. Pour yogurt mixture over layer of lemon gelatin. Refrigerate about 30 minutes or until set. Stir 2/3 cup cold water into remaining plain raspberry gelatin; let stand at room temperature.
- When raspberry yogurt layer is set, carefully pour plain raspberry gelatin over yogurt layer. Refrigerate at least 2 hours until set.
Nutrition Facts : Calories 140, Carbohydrate 30 g, Cholesterol 0 mg, Fiber 0 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 27 g, TransFat 0 g
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
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.
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
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
MOM'S CHRISTMAS RIBBON SALAD
Steps:
- Prepare lime Jell-O and pour into 15 x 10 x 2 pan. Chill until almost set.
- Dissolve lemon Jell-O in 1 cup hot water in top of double boiler. Add marshmallows and melt. Remove and add 1 cup pineapple juice and cream cheese. Beat with rotary beater until blended. Stir in 1 cup drained pineapple, cool slightly, fold mayonnaise and whipped cream. Chill until thickened. Pour over lime Jell-O, chill until nearly set.
- Prepare cherry & raspberry Jell-O, chill and pour over all other. Chill all.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
HOLIDAY RIBBON GELATIN
Layers of red and green make this festive salad a favorite during the Christmas season. Kids are sure to find it fun to eat, and adults will enjoy the combination of sweet-tart flavors. -Jenny Hughson, Mitchell, Nebraska
Provided by Taste of Home
Time 40m
Yield 15 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve lime gelatin in 2 cups boiling water. Add 2 cups cold water; stir. Pour into a 13-in. x 9-in. dish; refrigerate until firm but not set, about 1 hour., In a large bowl, dissolve lemon gelatin in 1 cup boiling water. Stir in marshmallows until melted. Cool for 20 minutes. In a small bowl, beat cream cheese and mayonnaise until smooth. Gradually beat in lemon gelatin. Stir in pineapple. Carefully spoon over the lime layer. Chill until firm but not set. , Dissolve cherry gelatin in 2 cups boiling water. Add remaining cold water; stir. Spoon over the lemon layer. Refrigerate entire gelatin salad overnight. Cut into squares to serve.
Nutrition Facts : Calories 236 calories, Fat 17g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 164mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 3g protein.
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