RED AND GREEN HOLIDAY MOLD
It's a holiday classic for a reason! Add a little wobble to your holiday table with layers of red and green JELL-O Gelatin.
Provided by My Food and Family
Categories Home
Time 5h25m
Yield Makes 10 servings, 1/2 cup each.
Number Of Ingredients 6
Steps:
- Add 1-1/2 cups boiling water to red gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Reserve 1-1/2 cups gelatin; let stand at room temperature. Pour remaining gelatin into 5-cup mold sprayed with cooking spray. Refrigerate 45 min. or until set but not firm.
- Stir remaining boiling water into lime gelatin mix in medium bowl 2 min. until completely dissolved. Add ice cream; stir until completely melted. Spoon over gelatin layer in mold. Refrigerate 20 min. or until gelatin is set but not firm.
- Spoon reserved red gelatin over creamy layer in mold. Refrigerate 4 hours or until firm. Unmold. Top with COOL WHIP.
Nutrition Facts : Calories 140, Fat 2 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 135 mg, Carbohydrate 27 g, Fiber 0 g, Sugar 26 g, Protein 2 g
HOLIDAY RIBBON MOLD
Clear and creamy layers of gelatin create beautiful ribbons of color in this festive holiday dessert.
Provided by My Food and Family
Categories Home
Time 6h
Yield 16 servings
Number Of Ingredients 4
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.
Nutrition Facts : Calories 25, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 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.
HOLIDAY GELATIN MOLD
No matter where I take this attractive salad, I'm asked to share the recipe. With its red and green layers, it dresses up any holiday buffet. I'm a retired teacher who loves to cook-especially dishes I can make ahead, like this one.
Provided by Taste of Home
Categories Lunch
Time 2h
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Drain pineapple, reserving juice. In a bowl, dissolve lime gelatin in 1 cup boiling water. Combine the pineapple juice, lemon juice and enough cold water to measure 1 cup; add to dissolved gelatin. Cut pineapple slices in half; arrange on the bottom of a 12-cup ring mold coated with cooking spray., Pour a small amount of lime gelatin over the pineapple; refrigerate until set. Add remaining lime gelatin; refrigerate until firm. In a small bowl, dissolve lemon gelatin in 1 cup boiling water. Refrigerate until partially set. Beat until light and fluffy., In another small bowl, beat cream cheese until fluffy. Stir in the mayonnaise. Fold in whipped gelatin; pour over lime layer. Refrigerate until firm., Dissolve raspberry gelatin in remaining boiling water. Slice bananas; place over lemon layer. Carefully spoon the raspberry gelatin over bananas. Refrigerate until firm or overnight.
Nutrition Facts : Calories 131 calories, Fat 6g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 78mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 2g protein.
RED AND GREEN ASPIC MOLD
Number Of Ingredients 20
Steps:
- 1. Soften gelatin in cold water pour into boiling water and stir until dissolved. Add splenda and 1 tablespoon of lemon juice. Chill until slightly thickened. Mash avocado (if fresh) add remaining 2 tablespoons lemon juice, sour cream, mayonnaise, salt, pepper and cayenne. Mix thoroughly with slightly thickened gelatin. Pour into a 1 1/2 or 2-quart mold. Chill until set.* Frozen avocado dip may be used if you can't find ripe, fresh avocados. Add a drop or two of green food coloring to avocado mix if desired.Tomato Aspic:*Soften gelatin in cold water dissolve in boiling water. Add splenda, soup, lemon juice and salt. Cool to room temperature. Pour over firm avocado aspic. Chill for 4 hours or until set. Unmold on salad greens.
Nutrition Facts : Nutritional Facts Serves
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