Jell O Ribbon Salad Ii Recipes

Steps:

• 1. Get 5 small bowls out to start. Mix 1 box of Jello with 1 cup boiling water and ½ cup cold water. Do this with all of the colors at the same time.
• 2. Heat the milk in a saucepan over low heat just until it reaches a lukewarm temperature. Meanwhile, in a large bowl, mix together 1 cup boiling water with the envelopes of plain gelatin. Whisk together until the gelatin is completely dissolved. Add the warm milk, sour cream, sugar and vanilla extract and whisk until thoroughly combined and completely smooth with no lumps.
• 3. Pour the first color into a 9x13-inch pan and refrigerate until set (about 45 minutes, but can vary depending on the temperature of your fridge and how full it is). Once it's set, very gently pour 1½ cups of the sour cream mixture on top. Return to the refrigerator for 45 minutes, or until set. Repeat with the colors and sour cream mixture until the last color is used (you will have some sour cream mixture leftover). When finished, refrigerate for at least another hour. Store in refrigerator until ready to serve; refrigerate leftovers.

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.

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.

Steps:

• 1. Dissolve Lime Jello in 2 cups, HOT water. Stir till dissolved. Add 2 cups, COLD water; stir. Pour into 14x10x2 glass pan. Chill until partially set
• 2. Dissolve Lemon Jello in 1 cup HOT water in the top of a double boiler. Add marshmallows and stir to melt. (Make sure you have water boiling in the bottom pan of the double boiler... trust me, that helps!)
• 3. Remove from heat. Add 1 cup drained pineapple juice from can of fruit; to cream cheese mix.
• 4. Beat until well blended and stir in pineapple fruit. Cool slightly. Fold in whipped cream and mayonnaise. Chill until thickened.
• 5. Pour pineapple mixture onto layer of Lime Jello. Chill until almost set.
• 6. Dissolve Cherry Jello in 2 cups HOT water. Stir till dissolved. Add 2 cups COLD water. Stir. Chill until "syrupy". Pour Cherry Jello over pineapple layer. Chill till firm.

Steps:

• Stir pineapple, cottage cheese, and whipped topping together in a bowl; sprinkle gelatin mix over the top and stir until well-mixed. Refrigerate until chilled and set, at least 2 hours.

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!