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3 layer Jello Salad recipe????
Thu Aug 23, 2012 9:56 pmRegular "Line Cook" Poster
My mom used to make it at Christmas time. I remember it called for 3 strawberry/raspberry jello, lemon jello and lime jello. The middle layer I believe was the lemon jello combined with mayo and pineapple? She has passed now and I cannot find this recipe. I am hoping someone here has this recipe and just hasnt posted it.
Thanks in advance!!
Fri Aug 24, 2012 11:02 amForum Host
Are you sure there is mayo in it? The only recipes I have ever seen for the jello salad use cream cheese, not mayo. Perhaps you can adapt one of these recipes:
Layered Jello Salad recipes
Layered Pineapple Salad
2-1/2 cups boiling water, divided
1 pkg. (3 oz.) JELL-O Lemon Flavor Gelatin
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
1 cup JET-PUFFED Miniature Marshmallows
2 cups thawed COOL WHIP Whipped Topping
1 can (20 oz.) crushed pineapple, drained
1/2 cup chopped PLANTERS Walnuts
2 pkg. (3 oz. each) JELL-O Cherry Flavor Gelatin
1-1/2 cups cold water
Add 1 cup boiling water to lemon gelatin mix in medium bowl; stir 2 min. until completely dissolved. Cool slightly. Add cream cheese and marshmallows; beat with mixer on low speed until well blended. Refrigerate 1 hour or until slightly thickened.
Stir COOL WHIP, pineapple and nuts into lemon gelatin; pour into 4-qt. serving bowl. Refrigerate 1 hour or until set but not firm. Meanwhile, add remaining boiling water to cherry gelatin mixes in separate medium bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate1 hour or until completely cooled.
Spoon cherry gelatin over lemon gelatin layer. Refrigerate 2 hours or until firm.
This one uses Miracle Whip (not mayo). You can always change the gelatin flavors and fruits to suit your tastes/memory
Glistening Cranberry Mold
2cups boiling water, divided
1pkg. (4-serving size) JELL-O Lemon Flavor Gelatin
1/2cup MIRACLE WHIP Dressing
2cups thawed COOL WHIP Whipped Topping
1pkg. (4-serving size) JELL-O Cranberry Flavor Gelatin, or any red flavor
1can (16 oz.) whole berry cranberry sauce
1can (11 oz.) mandarin orange segments, drained
STIR 1 cup of the boiling water into dry lemon gelatin in medium bowl at least 2 min. until completely dissolved. Cool.
ADD lemon gelatin gradually to dressing in medium bowl, stirring with wire whisk until well blended. Gently stir in whipped topping. Pour into 2-qt. mold sprayed with cooking spray. Refrigerate 25 min. or until thickened but not set.
STIR remaining 1 cup boiling water into dry cranberry gelatin in separate medium bowl at least 2 min. until completely dissolved. Gradually add cranberry sauce, stirring until well blended. Gently stir in oranges. Pour over molded layer. Refrigerate 3 hours or until firm. Unmold onto serving plate. Store leftover gelatin in refrigerator.
kraft kitchens tips
Gelatin mold can be made up to 2 days in advance. Unmold onto serving plate just before serving.
JAZZ IT UP
Garnish with fresh orange slices, cranberries and mint leaves just before serving.
HOW TO UNMOLD GELATIN
Allow gelatin to set several hours or overnight until completely firm. Before unmolding, dip knife in warm water and run knife around edge of gelatin to loosen. Dip mold in warm water, just to rim, for 15 sec. Lift from water and gently pull gelatin from edge of mold with moistened fingers. Place moistened serving plate on top of mold. Invert mold and plate and shake to loosen gelatin. Gently remove mold.
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