Ribbon Jello Salad
- Ready In:
- 7hrs 15mins
1 9x13 pan
- 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.
Questions & Replies
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I have made this so may times now! My family ask me to make it for every gathering we have. It takes a little time fo rthe jelly to set but can easily be made the day ahead. I would highly recommend this recipe. Nice with cold ham but we have also had it with lamb and pork. Not to mention having it as a dessert!
I made this Jello salad in a Bundt pan and brought it to a Labor Day picnic. Everyone was thrilled at the postmodern irony inherent in the Jello mold, plus they all thought it was delicious. This recipe was just a smidge too big for a 12-cup Bundt pan, so I ended up with about 2 cups of extra Jello in custard cups. If I do it again, I'll probably do just one package for the top layer (since that's the skinniest part of the Bundt pan). The very first layer didn't glom on well to the middle layer and as the salad warmed up on the table, the top slid slowly off in slow-motion jiggly lime-green avalanche, which was hilarious. If you're going to try this in a mold, and you prefer structural integrity to hilarity, I recommend that you start mixing the center layer a bit before the first layer is firm, and add the second layer exactly at the 2-hour mark. I sprayed my pan with non-stick cooking spray, and it just warmed up naturally on the way to the picnic, and it unmolded beautifully. A fun recipe! Thanks!