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.
RIBBON JELLO
This is a family favorite, I can remember loving it from my first bite when I was a tiny tot. It makes a beautiful presentation when put in a glass 11x13 baking dish. It takes a few minutes every hour or so to tend to the 9 layers, but it will be worth every minute! Be sure to take copies of the recipe when you take this to your next party. Be assured people will ask for the recipe!
Provided by Donna Doo
Categories Gelatin
Time P1DT20m
Yield 15-18 serving(s)
Number Of Ingredients 7
Steps:
- Prepare one pkg of Jello using 1 Cup boiling water and 1/2 Cup cold water.
- Allow each color of Jello to sit out on the counter for approx 1/2 hour before adding to your cooling Jello (if you don't your bottom layers will begin to melt).
- The first layer will go in the bottom of the dish.
- Refrigerate each layer approx 1 to 1 1/2 hours.
- To prepare the "white" layer:.
- In medium pot, boil 2 cups milk.
- Add 1 cup sugar.
- Stir until dissolved.
- In small bowl, mix together 2 pkg Knox gelatin with 1 cup cold water.
- Slowly add mixture to hot milk.
- Turn off the heat.
- Put 2 cups sour cream in large bowl.
- Slowly add the hot milk mixture and beat on medium with electric beater to get lumps out.
- Leave white mixture on counter, stirring about every 1/2 hour to keep from jelling.
- After the 1st layer of Jello has firmed, remove dish from fridge.
- USING LADLE, gently pour a thin layer of the white layer over the Jello, be sure to cover completely.
- Put back into fridge to firm.
- Continue to alternate layers: Jello, white, Jello, white, etc allowing each layer to firm up before adding another.
- This will last covered in the fridge for about 3-4 days--just not in my house!
CLASSIC HOLIDAY RIBBON SQUARES (JELLO)
This red, white, and green jello is a classic addition to the holiday table (you can switch colors for other occasions). Recipe from "Celebrating 100 years of Jello." I speed-up the chilling time table by setting each bowl/pan over a larger bowl/pan of ice water (lots of ice). I do this with all my Jello and each stage is done in about 15-20 minutes. You need to check for required texture and not go by clock. I love making these layered desserts!
Provided by Roxygirl in Colorado
Categories Gelatin
Time 4h30m
Yield 9 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 288.5, Fat 15.3, SaturatedFat 8, Cholesterol 31.1, Sodium 304.2, Carbohydrate 35.3, Fiber 0.2, Sugar 30.8, Protein 4.4
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.
CHRISTMAS RIBBON MOLD
Layers of JELL-O Gelatin (and the secret to getting the marshmallows on the bottom) are just two reasons this will be the star of the Christmas buffet.
Provided by My Food and Family
Categories Recipes
Time 6h45m
Yield 10 servings, 1/2 cup each
Number Of Ingredients 5
Steps:
- Add 1 cup boiling water to red gelatin mix; stir 2 min. until completely dissolved. Stir in 3/4 cup cold water. Pour into 5-cup mold. Refrigerate 2 hours or until set but not firm.
- Meanwhile, stir remaining boiling water into lime gelatin mix in medium bowl 2 min. until completely dissolved. Stir in remaining cold water. Refrigerate 30 min. or until cooled; gently stir in marshmallows. Spoon over red gelatin. (Marshmallows will float to the top.)
- Refrigerate 4 hours or until firm. Unmold.
Nutrition Facts : Calories 110, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 95 mg, Carbohydrate 25 g, Fiber 0 g, Sugar 22 g, Protein 1 g
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- Add 2 1/2 cups hot water to a bowl and pour in the two packages of lime jello. (Very hot tap water works well; water shouldn't be boiling.) Stir to dissolve and pour into prepared pan. Chill in refrigerator until completely firm.
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