Ribbonjellosalad Recipes

Steps:

• Whisk the oil, lemon juice and smoked paprika together in a large bowl with 3/4 teaspoon salt and a few grinds of pepper.
• Use a Y-shaped vegetable peeler to thinly slice the carrot, yellow squash and zucchini into ribbons. (With the yellow squash and zucchini, it is easiest to slice the sides, working around and then discarding the core.)
• Add the vegetable ribbons, asparagus, parsley and chives to the bowl with the vinaigrette and toss gently to coat. Serve immediately.

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:

• Coat a 9x13 inch dish with cooking spray.
• Dissolve one package of gelatin in 3/4 cup boiling water. Stir in 3/4 cup cold water. Spoon into pan and refrigerate until almost set, 45 minutes.
• Dissolve another package of gelatin in 1/2 cup boiling water. Stir in 1/2 cup cold water and 1/2 cup evaporated milk. Spoon over first layer and refrigerate until almost set, 45 minutes.
• Repeat steps 2 and 3 until all gelatin is used. Just before serving, top with whipped topping.

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.

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:

• 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!

Steps:

• For filling: Dissolve unflavored gelatin in cold water. Add milk, sour cream, sugar and vanilla. Beat well.
• Layer in 9 X 13 pan, chilling between layers.
• First layer: jello 1, prepared as directed on package.
• Second layer: 1 3/4 cup filling.
• Third layer: jello 2.
• Fourth layer 1 3/4 cup filling.
• Fifth layer: jello 3.
• Sixth layer: 1 3/4 cup filling.
• Seventh layer: jello 4.
• IMPORTANT; Let each layer set well before adding another. (Chill in refrigerator between additions.) Also, let your prepared jello cool to room temperature before layering it into the pan on top of the previous layer. When you pour a new layer in, do not pour it directly on the previous layer. The stream of liquid may be strong enough to "slice" open the layer that is there. Instead, hold a large spoon down near the pan; pour the liquid onto the spoon and let it gently cascade into the pan. The filling will probably set up before you get through all the layers. You can warm it gently to re-liquify; just be sure it is not too hot when you pour it on the previous layer.
• Yes, it is worth it.

Steps:

• Combine 1 package of Jello to 1 cup of boiling water and then divide.
• For first half mix with 1/3 cup sour cream.
• For the second half add 3 Tablespoons cold water.
• In a 9x13 glass casserole dish place sour cream layer first.
• Set in fridge for 20 to 25 minutes to chill.
• Add Jello / water mixture next.
• Let set for 20 to 30 minutes.
• Repeat above process with the next Jello color until you have a total of 12 layers total.

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!

Steps:

• Place water and soda in a sauce pan and bring to a boil.
• Remove from heat and dissolve jello mix.
• Place in a baking dish and mix in berries.
• Cover with plastic wrap and refrigerate for four hours.
• Once set, mash up with cool whip.
• Serve immediately.