Holiday Ribbon Gelatin Recipes

HOLIDAY RIBBON GELATIN

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.

EASY HOLIDAY RIBBON BOWL

Steps:

• Add 3/4 cup boiling water to lime gelatin mix in medium bowl; stir at least 2 min. until completely dissolved. Add ice; stir until gelatin is slightly thickened. Remove any unmelted ice. Pour into 1- to 1-1/2-qt. serving bowl. Refrigerate 15 min. or until set.
• Stir remaining boiling water into strawberry gelatin mix in large bowl at least 2 min. until completely dissolved. Add 2/3 of COOL WHIP; stir with whisk until COOL WHIP is melted and mixture is well blended. Refrigerate remaining COOL WHIP for later use. Carefully spoon strawberry gelatin mixture over lime layer.
• Refrigerate 2 hours or until set. Top with remaining COOL WHIP just before serving.

HOLIDAY RIBBON GELATIN

Steps:

• In a bowl dissolve the lime jello in 2 c boiling water.
• Add 2 c cold water and stir well making sure it gets all dissolved.
• Pour into 13x9 and refrigerate until set, about 1 hour.
• In a bowl combine lemon jello with 1 c boiling water.
• Stir in marshmallows until melted.
• Cool for 20 minutes.
• In a small mixing bowl beat cream cheese and mayonnaise until smooth.
• Gradually beat in lemon jello mixture.
• Stir in piniapple.
• Carefully spoon over lime layer.
• Chill until set.
• Dissolve cherry jello in 2 cups boiling water.
• Add the remaining cold water.
• Spoon over the lemon layer.
• Refrigerate over night.
• Cut into squares.

HOLIDAY RIBBON GELATIN

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. x 2-in. dish; refrigerate until set, about 1 hour.
• In a bowl, dissolve lemon gelatin in 1 cup boiling water. Stir in marshmallows until melted. Cool for 20 minutes. In a small mixing bowl, beat cream cheese and mayonnaise until smooth. Gradually beat in lemon gelatin. Stir in pineapple. Carefully spoon over the lime layer. Chill until set.
• Dissolve cherry gelatin in 2 cups boiling water. Add the remaining cold water; stir. Spoon over the lemon layer. Refrigerate overnight. Cut into squares.

CLASSIC HOLIDAY RIBBON SQUARES (JELLO)

Steps:

• Stir 1 cup boiling water into each flavor of gelatin in separate medium bowls at least 2 minutes, until dissolved.
• Stir 3/4 cup of the cold water into the red gelatin.
• Pour into 9-inch square pan.
• Refrigerate about 45 minutes or until set but not firm to the touch (gelatin should still stick to the finger when touched).
• Meanwhile, stir lemon gelatin gradually into cream cheese in large bowl with whisk until smooth.
• (I use the blender for this step, because I don't like lumpy Jello).
• Stir in pineapple with the juice.
• Refrigerate about 45 minutes or until slightly thickened (consistency of unbeaten egg whites).
• Stir in whipped topping and mayonnaise.
• Spoon over red gelatin layer in pan.
• Refrigerate about 30 minutes or until set, but not firm (gelatin should stick to finger and should mound).
• Meanwhile, stir remaining 3/4 cold water into lime gelatin.
• Refrigerate about 30 minutes or until slightly thickened (consistency of unbeaten egg whites).
• Spoon over lemon gelatin mixture in pan.
• Refrigerate 4 hours or until firm.
• Unmold and cut into squares.
• Garnish with small dollop of Cool Whip.

EASY HOLIDAY RIBBON BOWL

Steps:

• Add 3/4 cup boiling water to lime gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice; stir until gelatin is slightly thickened. Remove any unmelted ice. Pour gelatin into 1- to 1-1/2-qt. bowl. Refrigerate 15 min. or until set but not firm.
• Add remaining boiling water to strawberry gelatin mix in large bowl; stir 2 min. until completely dissolved. Add 2/3 of the COOL WHIP; stir with whisk until COOL WHIP is melted and mixture is blended. Refrigerate remaining COOL WHIP for later use. Carefully spoon strawberry gelatin mixture over lime layer.
• Refrigerate 2 hours or until set. Top with remaining COOL WHIP just before serving.

CHRISTMAS RIBBON SALAD

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.

HOLIDAY RIBBON GELATIN

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. x 2-in. dish; refrigerate until set, about 1 hour.
• In a bowl, dissolve lemon gelatin in 1 cup boiling water. Stir in marshmallows until melted. Cool for 20 minutes. In a small mixing bowl, beat cream cheese and mayonnaise until smooth. Gradually beat in lemon gelatin. Stir in pineapple. Carefully spoon over the lime layer. Chill until set.
• Dissolve cherry gelatin in 2 cups boiling water. Add the remaining cold water; stir. Spoon over the lemon layer. Refrigerate overnight. Cut into squares.

HOLIDAY RIBBON MOLD

Steps:

• Add 1-1/4 cups boiling water to 1 package cherry gelatin in small bowl; stir 2 min. until completely dissolved. Pour 3/4 cup of the dissolved gelatin into 8-cup ring mold sprayed with cooking spray. Refrigerate 15 min. or until gelatin is set but not firm. Refrigerate remaining gelatin in bowl 5 min. or until slightly thickened. Gradually stir in 3 Tbsp. yogurt; spoon over gelatin in mold. Refrigerate 15 min. or until gelatin is set but not firm.
• Repeat process with each remaining gelatin flavor, alternating red and green colors each time. (Be sure to cool dissolved gelatin to room temperature before pouring into mold.) Refrigerate gelatin as directed to create a total of 10 alternating clear and creamy gelatin layers.
• Refrigerate 2 hours or until firm. Unmold.