Description
Christmas Ribbon Salad is a festive, colorful layered dessert featuring lime, lemon, and cherry gelatin layers separated by a creamy marshmallow and cream cheese filling. It is chilled until set and perfect for holiday gatherings.
Ingredients
Scale
First Layer
- 6 ounces lime Jell-O powder
- 2¼ cups hot water (not boiling)
Second Layer
- 8 ounces cream cheese (1 block, room temperature)
- 2½ cups mini marshmallows
- ½ cup pineapple juice
- 3 ounces lemon Jell-O powder (1 package)
- 1½ cups hot water (not boiling)
Third Layer
- 6 ounces cherry Jell-O powder
- 2 cups hot water (not boiling)
Instructions
- Prepare the First Layer: Pour the lime Jell-O powder into 2¼ cups of hot water and mix until fully dissolved. Pour this mixture into a 9×13-inch baking dish. Refrigerate until the gelatin is set, approximately 1 hour.
- Mix the Cream Cheese: Using a stand mixer, beat the cream cheese until fluffy. Set aside.
- Prepare Marshmallow Mixture: In a saucepan over medium-high heat, combine the mini marshmallows and pineapple juice. Stir continuously until the marshmallows melt and the mixture is smooth. Remove from heat and 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. Set aside.
- Combine Second Layer Mixtures: Pour the cooled marshmallow mixture and the lemon Jell-O into the bowl with the fluffy cream cheese. Mix thoroughly until all ingredients are combined. Let this mixture cool for 30 to 40 minutes to reach room temperature.
- Add Second Layer: Once the first layer is fully set, gently spoon the cream cheese mixture over it in the baking dish, using a large spoon to avoid disturbing the set layer. Refrigerate until the second layer is set.
- Dissolve Cherry Jell-O: Dissolve the cherry Jell-O powder in 2 cups of hot water. Allow the mixture to cool to room temperature before proceeding.
- Add Third Layer: Carefully and slowly pour the cooled cherry Jell-O mixture over the set second layer using a large spoon to prevent holes in the creamy layer. Place the dish back in the refrigerator and chill until the entire salad is fully set. For best results, let it set overnight.
- Serve: Once fully set, slice and serve chilled. Enjoy this vibrant and festive Christmas Ribbon Salad!
Notes
- Store the salad covered in the refrigerator for 3 to 5 days.
- Reheating is not needed for this gelatin dessert.
- Freezing is not recommended as gelatin becomes watery after thawing.
- Prepare up to 24 hours in advance since layers require time to chill and set properly.
- Ensure each layer is completely set before adding the next to maintain distinct stripes.
- Use hot water, not boiling, to dissolve gelatin evenly.
- Allow mixtures to cool to room temperature before pouring to avoid melting the previous layer.
- Gently spoon each layer to prevent holes and maintain smooth layers.
- Whip cream cheese thoroughly for a smooth second layer.
- If the creamy layer appears lumpy, use an immersion blender to smooth it out.
Nutrition
- Serving Size: 1 slice
- Calories: 220 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 25 mg
