Holiday Jello Ribbon Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 6 oz. lime jello (2 3 oz. boxes)
3 oz. lemon jello
6 oz. raspberry or cranberry jello (2 3 oz. boxes)
1 can (20 oz) crushed pineapple
Boiling water
8 oz. cream cheese
1 C sour cream
1 pkg (10 oz) frozen raspberries, at room temp.
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Directions: |
Directions:6 oz ( 2x 3oz) lime jello. Dissolve with 1.5 cup boiling water.
Add 1 can 20 oz crushed pineapple, undrained. Pour into 13x9 deep sided baking dish. Chill in refrigerator minimum 2hrs until firm.
Dissolve 3 of lemon jello with 1.5 cup boiling water. Whisk in mixture of softened 8 oz cream cheese and 1cup sour cream. Once cool, pour over firm lime jello layer. Chill till firm.
Dissolve 6 oz raspberry or cranberry jello with 2.5 cup boiling water. Add 1 package (10 oz) frozen raspberries at room temperature. Once cool, gingerly pour over firm lemon jello. Carefully transfer to refrigerator ( I always spill some and curse!). Chill till ready to serve.
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Personal
Notes: |
Personal
Notes: Use different colors for each Holiday celebrated. I have used orange jello with mandarine oranges. Blueberry jello with blueberries, etc.
The trick is to not pour warm jello on top of chilled as it will dissolve on contact.
Do not add cold ingredients to warm, dissolved jello as it will cause gelling before ready to pour over next layer. I have yet to figure how NOT to spill the last top layer on the floor or in the frig even when preparing within inches of the door!
Stop making after the first time. Lots of loving effort for so little appreciation!
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