Description
Christmas Ribbon Salad is a festive, colorful layered gelatin dessert featuring lime, lemon, and cherry Jell-O with a creamy marshmallow and pineapple middle layer. This refreshing and playful salad is perfect for holiday gatherings, offering a sweet, tangy, and slightly creamy texture in each bite.
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 stir until fully dissolved. Pour the mixture into a 9×13 baking dish and refrigerate until set, approximately 1 hour.
- Make Cream Cheese Mixture: Using a stand mixer, beat the cream cheese until fluffy and set aside.
- Combine Marshmallows and Pineapple: In a saucepan over medium-high heat, combine the mini marshmallows and pineapple juice. Stir continuously until the marshmallows have melted and formed a smooth mixture. Allow to cool for a few minutes.
- Dissolve Lemon Jell-O: Dissolve the lemon Jell-O powder in 1½ cups of hot water, stirring until completely dissolved, then set aside.
- Mix Second Layer Ingredients: Pour the cooled marshmallow mixture and lemon Jell-O mixture into the bowl with the whipped cream cheese. Mix everything together until smooth and combined. Let this mixture cool for 30 to 40 minutes.
- Add Second Layer: Gently spoon the cream cheese mixture over the first set lime Jell-O layer in the dish, being careful not to disturb the first layer. Refrigerate until set.
- Dissolve Cherry Jell-O: Dissolve the cherry Jell-O powder in 2 cups of hot water, stirring until fully dissolved. Allow the mixture to cool to room temperature before proceeding.
- Add Third Layer: Slowly and gently pour the cooled cherry Jell-O mixture over the set second layer using a large spoon to avoid creating holes. Return the dish to the refrigerator and let it chill until fully set, preferably overnight.
- Serve: Once all layers are fully set, cut into squares and serve chilled. Enjoy your festive Christmas Ribbon Salad!
Notes
- Store covered in the refrigerator for 3 to 5 days.
- No reheating is needed for this dessert.
- Freezing is not recommended, as gelatin can become watery after thawing.
- For best results, prepare the salad up to 24 hours in advance to allow the layers adequate time to chill and set fully.
- Make sure each layer is completely set before adding the next to maintain clean and distinct stripes.
- Use hot water rather than boiling water to dissolve gelatin evenly without affecting texture.
- Let each gelatin mixture cool to room temperature before pouring it over the previous layer to prevent melting or mixing of layers.
- Spoon each layer gently to avoid creating holes or disturbing the layers.
- Whip the cream cheese thoroughly for a smooth and fluffy middle layer.
- An immersion blender can be used if the creamy layer appears lumpy to achieve a consistent texture.
Nutrition
- Serving Size: 1 serving
- Calories: 180 kcal
- Sugar: 25 g
- Sodium: 120 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 15 mg
