Christmas Ribbon Salad

5 from 1 vote

A classic layered Christmas Jello salad with red, green, and creamy middle layers. Easy to prep, beautifully festive, and perfect for holiday gatherings.

Prep Time40

chill time5 45

Total Time6 10

Course: Dessert, Side Dish

Cuisine: American, Amish

Keyword: christmas jello, christmas jello salad, Christmas Ribbon Salad, Christmas Ribbon Salad Recipe, Jello Salad, layered christmas jello salad, layered jello, rainbow jello recipe, ribbon salad, vintage jello recipe

Servings: servings

Author: Alyssa Rivers

Equipment

1 9 x 13 x 2 baking dish

Ingredients

Bottom Layer

1 (6-ounce) box lime gelatin
2 cups boiling water
¾ cup chilled pineapple juice

Middle Layer

1 (3-ounce) box lemon gelatin
1 cup boiling water
1 cup mini marshmallows
½ cup chilled pineapple juice
4 ounces softened cream cheese
2 cups thawed whipped topping

Middle Layer

1 (6-ounce) box raspberry gelatin
2 cups boiling water
¾ cup chilled water

Instructions

Bottom Layer

Add 1 (6-ounce) box lime gelatin to a large bowl, then whisk in 2 cups boiling water until all the gelatin has dissolved completely.
Stir in ¾ cup chilled pineapple juice, then pour the mixture into a lightly greased 9 x 13 x 2-inch baking dish. Chill in the refrigerator for at least 45 minutes, or until it's mostly firm but not completely set.

Middle Layer

Add 1 (3-ounce) box lemon gelatin to a medium bowl, then whisk in 1 cup boiling water until all the gelatin has completely dissolved.
Stir 1 cup mini marshmallows into the lemon gelatin mixture until the marshmallows are nearly dissolved, then add ½ cup chilled pineapple juice.
Add 4 ounces softened cream cheese to a separate bowl and beat with a hand mixer until smooth. Add 2 cups thawed whipped topping and mix until fully combined.
Slowly add the gelatin mixture to the cream cheese mixture and mix with the hand mixer until smooth. Once cooled to room temperature, carefully and evenly layer it over the chilled bottom layer of lime gelatin. Chill in the refrigerator for at least an hour or so, until it has almost completely set. This layer tends to take a bit longer than the jello layers.

Top Layer

Add 1 (6-ounce) box raspberry gelatin to a large bowl, then whisk in 2 cups boiling water until all the gelatin has dissolved completely.
Stir in ¾ cup chilled water, then let the mixture cool to room temperature before carefully pouring it over the chilled middle layer. I like to slowly pour it over the back of a large spoon to prevent it from making divots in the middle layer.
Cover and chill for at least 4 hours, or overnight, until completely set before serving.

Notes

Make Ahead & Storage Instructions

Make-Ahead: You can make this up to 3 days ahead of time! Just keep in mind the colors might bleed a little into the white layer the longer it sits in the refrigerator.
Storage: Store leftover Christmas jello salad in an airtight container or covered tightly with plastic wrap in the refrigerator for up to 7 days.

Nutrition

QR code

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