Description
Christmas Ribbon Salad is a festive layered gelatin dessert featuring lime, lemon, and cherry Jell-O layers, complemented by a creamy marshmallow and cream cheese middle layer. This colorful treat is perfect for holiday gatherings and requires careful layering and chilling to achieve its signature ribbon effect.
Ingredients
Scale
First Layer
- 6 ounces lime Jell-O packages
- 2¼ cups hot water (not boiling)
Second Layer
- 8 ounces (1 block) cream cheese, room temperature
- 2½ cups mini marshmallows
- ½ cup pineapple juice
- 3 ounces (1 package) lemon Jell-O
- 1½ cups hot water (not boiling)
Third Layer
- 6 ounces cherry Jell-O packages
- 2 cups hot water (not boiling)
Instructions
- Prepare First Layer: Pour the lime Jell-O powder into 2¼ cups of hot water and mix until completely dissolved. Pour the mixture into a 9×13 inch baking dish and refrigerate until fully set, approximately 1 hour.
- Prepare Cream Cheese Mixture: Using a stand mixer, whip the cream cheese until fluffy and set aside.
- Make Marshmallow Mixture: In a saucepan over medium-high heat, combine the mini marshmallows and pineapple juice, stirring until marshmallows are melted and mixture is smooth. Allow to cool for a few minutes.
- Dissolve Lemon Jell-O: In a separate container, dissolve the lemon Jell-O powder in 1½ cups of hot water and set aside.
- Combine Cream Cheese, Marshmallow, and Lemon Jell-O: Pour the lemon Jell-O and marshmallow mixtures into the bowl with the whipped cream cheese. Mix thoroughly until all ingredients are well combined. Let this mixture cool for 30 to 40 minutes to reach room temperature.
- Add Second Layer: Gently spoon the cream cheese mixture over the set lime Jell-O layer to avoid damaging it. Place back into the refrigerator and chill until set.
- Dissolve Cherry Jell-O: Dissolve cherry Jell-O powder in 2 cups of hot water. Allow the mixture to cool to room temperature before use.
- Add Third Layer: Slowly and gently pour the cooled cherry Jell-O mixture over the set second layer using a large spoon to prevent holes. Refrigerate until fully set, ideally overnight.
- Serve: Once all layers are completely set, slice and serve chilled. Enjoy your festive Christmas Ribbon Salad!
Notes
- Store the salad covered in the refrigerator for 3 to 5 days.
- No reheating is necessary or recommended.
- Freezing is not advised as gelatin tends to become watery after thawing.
- Prepare up to 24 hours in advance to allow ample time for layers to chill and set properly.
- Ensure each layer is fully set before adding the next to maintain distinct ribbon layers.
- Use hot water, not boiling, to dissolve gelatin evenly and avoid texture issues.
- Allow mixtures to cool to room temperature before pouring to prevent disrupting the layer beneath.
- Spoon each layer gently to prevent holes and maintain a smooth surface.
- Whip the cream cheese thoroughly for a creamy, smooth middle layer—an immersion blender can help if lumps form.
Nutrition
- Serving Size: 1 slice
- Calories: 150 kcal
- Sugar: 25 g
- Sodium: 90 mg
- Fat: 4 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 15 mg
