LAYERED RAINBOW JELLO (VINTAGE RECIPE)
Layers of vibrant colors and flavors make this this vintage rainbow Jello ribbon salad recipe a total crowd pleaser!
Provided by Sara Garska
Categories Dessert
Time 9h
Number Of Ingredients 3
Steps:
- You will be making two layers from each box of jello. Once you do the first one, you'll have the technique down.
- Use a clear Pyrex dish. The 9X14 size works great for six colors. If your dish is a little smaller, use 5 colors like I did this time.
- I use a 2-cup Pyrex measuring cup to boil my water and a second one for pouring off part of the jello.
- Put one cup of water in your Pyrex measuring cup and boil the water in your microwave. I used the two-minute setting for this.
- Carefully remove the measuring cup from the microwave and add one package of gelatin. Stir until it is completely dissolved.
- Then measure out ¾ cup of the jello into a second container. To this container, add 1/3 cup of sour cream and whisk until it is smooth.
- To the remaining jello, add 2 TB of cold water and mix.
- Pour this into a 9X13 clear baking dish and refrigerate until set.
- After 30 minutes, pull your dish out of the refrigerator and pour the sour cream mixture over the first layer.
- Place the dish back into the refrigerator for another 30 minutes to set.
- Wash your measuring cups and prepare the next layer of jello the same way you made the first layer -- one cup of solid color jello and one mixed with sour cream.
- Pour the clear jello mix over the top of the set layers. Then half an our later, add the sour cream mixture.
- Keep repeating this process until you have all the layers done.
- Cover with foil and refrigerate.
Nutrition Facts : Calories 236 kcal, Carbohydrate 40 g, Protein 4 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 20 mg, Sodium 229 mg, Sugar 38 g, ServingSize 1 serving
JELL-O RIBBON SALAD II
Make and share this Jell-O Ribbon Salad II recipe from Food.com.
Provided by Mary Scheffert
Categories Gelatin
Time 2h
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Dissolve lime gelatin with 1 cup boiling water.
- Drain pineapple& reserve syrup.
- Add lemon juice& enough cold water to the reserved syrup to make 1cup.
- Add cold liquid to gelatin& pour into 10x5x3 pyrex loaf pan, reserving about 1/2C; chill until partially set.
- Arrange pineapple slices in partially set lime gelatin.
- Gently pour reserved lime gelatin over& chill until firm.
- Dissolve lemon gelatin with 1C degrees boiling water; chill until thick.
- Whip gelatin until light& fluffy; blend cream cheese& mayo, mixing till smooth.
- Add to lemon gelatin.
- Pour over lime layer& chill till firm.
- Dissolve red gelatin with 2C degrees boiling water; cool to room temperature.
- Pour over other 2 layers& chill till firm.
- Invert onto plate to serve.
Nutrition Facts : Calories 168.3, Fat 5.9, SaturatedFat 3.3, Cholesterol 18.7, Sodium 176.5, Carbohydrate 27.2, Fiber 0.4, Sugar 25, Protein 3.1
RIBBON JELLO SALAD FROM MRS. B
A favorite family gave us this favorite recipe. This is time consuming and a bit of work so not for everyday. BUT it is visually stunning and also delicious. I like to substitute red and blue flavors with the white filling for 4th of July parties. But the original rainbow is great, too. Be sure to use a clear glass pan if you can.
Provided by Mom10
Categories Healthy
Time 4h
Yield 1 9 x 13 pan, 18 serving(s)
Number Of Ingredients 10
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.
RIBBON JELLO SALAD
A colorful Jello salad. Please feel free to use the flavor of your choice. Makes a nice potluck or picnic dish! Prep time it for setting the Jello.
Provided by Theresa P
Categories Gelatin
Time 7h15m
Yield 1 9x13 pan
Number Of Ingredients 7
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!
Nutrition Facts : Calories 3390.7, Fat 125.6, SaturatedFat 69, Cholesterol 340.7, Sodium 2927.2, Carbohydrate 476.8, Fiber 4.9, Sugar 337.2, Protein 114.9
JELL-O RIBBON SALAD
This is the original Jell-O Ribbon Salad, as published in the Joys of Jell-O recipe book that my mom has had--probably since the 1950's. The holidays & other special occasions just wouldn't be the same without this dish on the table!
Provided by Mary Scheffert
Categories Gelatin
Time 2h15m
Yield 12-15 serving(s)
Number Of Ingredients 10
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.
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.
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