Ribbon Jello Salad Recipes

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RIBBON JELLO SALAD FROM MRS. B



Ribbon Jello Salad from Mrs. B image

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

2 cups milk, heated to boiling point
2 cups sour cream
2 (1/4 ounce) envelopes knox gelatin
1/2 cup cold water
1 cup sugar
2 teaspoons vanilla
1 (3 ounce) package black raspberry Jell-O gelatin
1 (3 ounce) package lemon Jell-O gelatin
1 (3 ounce) package strawberry Jell-O gelatin dessert
1 (3 ounce) package lime Jell-O gelatin

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



Ribbon Jello Salad image

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

2 (3 ounce) packages lime Jell-O gelatin
2 (3 ounce) packages lemon Jell-O gelatin
2 (3 ounce) packages cherry Jell-O
1 (8 ounce) package cream cheese, cubed
1 (8 ounce) can crushed pineapple, undrained
1/4 cup chopped nuts
2 cups whipped topping

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



Jell-O Ribbon Salad image

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

1 (3 ounce) package lime Jell-O gelatin
1 (3 ounce) package raspberry Jell-O gelatin
1 (3 ounce) package lemon Jell-O gelatin
3 cups boiling water
1 cup mini marshmallows (or diced large marshmallows)
1 1/2 cups cold water
2 (3 ounce) packages cream cheese, softened
1/2 cup mayonnaise
1 cup whipped cream
1 (20 1/2 ounce) can crushed pineapple, drained

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



Christmas Ribbon Salad image

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

2 packages (.3 ounce each) sugar-free lime gelatin
5 cups boiling water, divided
4 cups cold water, divided
2 packages (.3 ounce each) sugar-free lemon gelatin
1 package (8 ounces) reduced-fat cream cheese, cubed
1 can (8 ounces) crushed pineapple, undrained
1/4 cup chopped pecans
2 cups reduced-fat whipped topping
2 packages (.3 ounce each) sugar-free cherry gelatin

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.

RAINBOW RIBBON JELLO



Rainbow Ribbon Jello image

My best friend makes this every year for Easter. It is very a very simple recipe, but make sure you have a lot of time to finish it. I recommend starting it early the day before you will want to serve it.

Provided by Amy H.

Categories     Other Desserts

Time 6h15m

Number Of Ingredients 11

FOR THE JELLO LAYERS
6 box (3-ounce) jello, 1 each red, orange, yellow, green, blue & purple
6 c boiling water
3 c cold water
FOR THE WHITE LAYERS
4 c milk
1 c boiling water
4 envelopes plain gelatin
24 oz sour cream
1 c granulated sugar
4 tsp vanilla extract

Steps:

  • 1. Get 5 small bowls out to start. Mix 1 box of Jello with 1 cup boiling water and ½ cup cold water. Do this with all of the colors at the same time.
  • 2. Heat the milk in a saucepan over low heat just until it reaches a lukewarm temperature. Meanwhile, in a large bowl, mix together 1 cup boiling water with the envelopes of plain gelatin. Whisk together until the gelatin is completely dissolved. Add the warm milk, sour cream, sugar and vanilla extract and whisk until thoroughly combined and completely smooth with no lumps.
  • 3. Pour the first color into a 9x13-inch pan and refrigerate until set (about 45 minutes, but can vary depending on the temperature of your fridge and how full it is). Once it's set, very gently pour 1½ cups of the sour cream mixture on top. Return to the refrigerator for 45 minutes, or until set. Repeat with the colors and sour cream mixture until the last color is used (you will have some sour cream mixture leftover). When finished, refrigerate for at least another hour. Store in refrigerator until ready to serve; refrigerate leftovers.

JELL-O RIBBON SALAD II



Jell-O Ribbon Salad II image

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

1 (3 ounce) package lime gelatin
1 cup boiling water
1 (9 ounce) can pineapple slices
2 teaspoons lemon juice
1 (3 ounce) package lemon gelatin
1 cup boiling water
2 (3 ounce) packages cream cheese, softened
1/3 cup mayonnaise or 1/3 cup salad dressing
1 (3 ounce) package raspberry gelatin powder (or any red flavor of choice)
2 cups boiling water

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

HOLIDAY RIBBON GELATIN



Holiday Ribbon Gelatin image

Layers of red and green make this festive salad a favorite during the Christmas season. Kids are sure to find it fun to eat, and adults will enjoy the combination of sweet-tart flavors. -Jenny Hughson, Mitchell, Nebraska

Provided by Taste of Home

Categories     Desserts     Lunch

Time 40m

Yield 15 servings.

Number Of Ingredients 9

2 packages (3 ounces each) lime gelatin
5 cups boiling water, divided
4 cups cold water, divided
1 package (3 ounces) lemon gelatin
1/2 cup miniature marshmallows
1 package (8 ounces) cream cheese, softened
1 cup mayonnaise
1 can (8 ounces) crushed pineapple, undrained
2 packages (3 ounces each) cherry gelatin

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.

Nutrition Facts : Calories 236 calories, Fat 17g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 164mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 3g protein.

RIBBON JELLO



Ribbon Jello image

This is a family favorite, I can remember loving it from my first bite when I was a tiny tot. It makes a beautiful presentation when put in a glass 11x13 baking dish. It takes a few minutes every hour or so to tend to the 9 layers, but it will be worth every minute! Be sure to take copies of the recipe when you take this to your next party. Be assured people will ask for the recipe!

Provided by Donna Doo

Categories     Gelatin

Time P1DT20m

Yield 15-18 serving(s)

Number Of Ingredients 7

5 (3 ounce) packages of different colored Jello gelatin
2 (1 ounce) envelopes of knox unflavored gelatin
1 cup cold water
2 cups milk
1 cup sugar
2 cups sour cream
water, as needed to prepare jello layers

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!

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