Description
Christmas Ribbon Salad is a festive and colorful layered gelatin dessert featuring lime, lemon, and cherry Jell-O with a creamy marshmallow and cream cheese middle layer. Perfect for holiday gatherings, this refreshing salad is sweet, tangy, and visually stunning with distinct stripes of flavor and texture.
Ingredients
Scale
First Layer
- 6 ounces lime Jell-O package
- 2 1/4 cups hot water (not boiling)
Second Layer
- 8 ounces (1 block) cream cheese, room temperature
- 2 1/2 cups mini marshmallows
- 1/2 cup pineapple juice
- 3 ounces (1 package) lemon Jell-O
- 1 1/2 cups hot water (not boiling)
Third Layer
- 6 ounces cherry Jell-O package
- 2 cups hot water (not boiling)
Instructions
- Prepare First Layer: Pour the lime Jell-O powder into 2 1/4 cups hot water and stir until completely dissolved. Pour this mixture into a 9x13 inch baking dish. Refrigerate until it is fully set, approximately 1 hour.
- Make Cream Cheese Mixture: Using a stand mixer, whip the cream cheese until fluffy and set aside. In a saucepan over medium-high heat, combine the mini marshmallows and pineapple juice, stirring until the marshmallows melt and blend with the juice. Allow this mixture to cool for a few minutes.
- Dissolve Lemon Jell-O: Dissolve the lemon Jell-O powder in 1 1/2 cups hot water. Let it cool slightly. Then, add the lemon Jell-O mixture and the marshmallow-pineapple mixture to the whipped cream cheese. Mix thoroughly until all are combined. Let this creamy mixture cool for 30 to 40 minutes to reach room temperature.
- Layer the Second Layer: Gently spoon the cream cheese mixture over the first set lime Jell-O layer. Use a large spoon to avoid disturbing the first layer. Place the dish back in the refrigerator to chill and set.
- Prepare and Add Third Layer: Dissolve the cherry Jell-O powder in 2 cups hot water. Allow the mixture to cool to room temperature before pouring. Slowly and gently spoon the cherry Jell-O mixture over the set second layer, using a large spoon to prevent holes in the creamy layer. Refrigerate the entire salad until fully set, ideally overnight.
- Serve: Once fully set, slice and serve the Christmas Ribbon Salad chilled. Enjoy this colorful and festive dessert!
Notes
- Ensure each gelatin layer is fully set before adding the next for clean, defined stripes.
- Use hot water that is not boiling to dissolve gelatin evenly and prevent clumping.
- Cool each mixture to room temperature before pouring it over previous layers to avoid melting or mixing layers.
- Gently spoon layers to avoid creating holes or breaking set gelatin underneath.
- Whip cream cheese thoroughly to create a smooth and creamy middle layer; an immersion blender can help if lumps form.
- Store covered in the refrigerator for 3 to 5 days; no reheating needed.
- Do not freeze, as gelatin texture degrades and becomes watery after thawing.
- This salad can be made up to 24 hours in advance to allow ample chilling and setting time.
Nutrition
- Serving Size: 1 slice (approximate)
- Calories: 180 kcal
- Sugar: 25 g
- Sodium: 120 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 20 mg
