Layered Jello Ribbon Salad Recipes

LAYERED RAINBOW JELL-O SALAD

Steps:

• Decide on your color pattern (the order for the colors of Jell-O you've selected), and begin by working with the color that will go on the bottom.
• Boil 1 cup of water in the microwave.
• Add 1 packet of Jell-O to the boiling water and stir until completely dissolved.
• Pour 1/2 cup of this liquid into a 9x13 pan to create a "clear" layer, tilting pan for even coverage if necessary (see note).
• Refrigerate until set (see note).
• While the first layer sets, add 1/2 cup Greek yogurt and 2 tablespoons cold water to the remaining liquid Jell-O for the "cloudy" layer.
• Pour the liquid for your "cloudy" layer on top of the completely set clear layer.
• Refrigerate again until set.
• Repeat this process with each color of Jell-O to create alternating "clear" and "cloudy" layers in each color you've chosen.
• Refrigerate until serving.

LAYERED JELLO RIBBON SALAD RECIPE

Steps:

• Add the boiling water to the powdered gelatin. Stir until completely dissolved.
• Add the cold water. Pour into your dish/dishes, filling only 1/3 full. Chill until set (this may take an hour or more).
• If you are using a jello mold, look in the post above for extra instructions.
• Add the boiling water to the lemon gelatin. Stir until dissolved.
• Add miniature marshmallows and stir until dissolved. If the marshmallows don't want to dissolve, you may have to warm it a bit more.
• Add the crushed pineapples and chill until slightly thickened.
• Beat the softened cream cheese until smooth and creamy. Add the thawed cool whip and mix until incorporated.
• Add the chilled lemon jello mixture to the cream cheese mixture and mix well.
• Spread this mixture over top of the bottom gelatin mixture once it is chilled and set. It doesn't need to be completely firm but firm enough to hold the weight.
• Add the boiling water to the powdered gelatin and stir until dissolved.
• Add the cold water and chill.
• Place this layer over the top of the chilled and set cream cheese layer. Chill till firm.

CHRISTMAS RIBBON SALAD

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.

JELL-O RIBBON SALAD

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.

7-LAYER GELATIN SALAD

Steps:

• In a small bowl, add 3/4 cup boiling water to 1 gelatin package; stir 2 minutes to completely dissolve. Stir in 3/4 cup cold water. Pour into a 3-qt. trifle or glass bowl. Refrigerate until set but not firm, about 40 minutes., In a clean bowl, dissolve another gelatin package into 1/2 cup boiling water. Stir in 1/2 cup cold water and 1/2 cup milk. Spoon over the first layer. Refrigerate until set but not firm., Repeat 5 times, alternating plain and creamy gelatin layers. Refrigerate each layer until set but not firm before adding the next layer. Refrigerate, covered, overnight. Serve with whipped topping and, if desired, fruit.

RIBBON JELLO SALAD FROM MRS. B

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.