Moms Christmas Ribbon Salad Recipes

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.

JELL-O RIBBON SALAD

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.

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.

ELAINE'S CHRISTMAS RIBBON SALAD

Steps:

• Pour 1 1/4 cup boiling water over cherry Jell-O. Stir until dissolved. Stir in cherry pie filling. Pour into 13 x 9 glass pan. Refrigerate until firm, about 1 hour.
• Pour 1 cup boiling water over lime Jell-O. Stir until dissolved. Stir in pineapple with juice. Refrigerate until slightly thickened, but not set, about 30 minutes.
• Mix mayonnaise and Cool Whip. Gradually stir pineapple mixture into Cool Whip mixture. Pour over cherry layer.
• Chill until set.