Description
Christmas Ribbon Salad is a festive, colorful layered gelatin dessert featuring lime, lemon, and cherry Jell-O with a creamy marshmallow and pineapple juice layer in the middle. It’s chilled to set each layer perfectly, resulting in a visually stunning and delicious holiday treat that's perfect for potlucks and family gatherings.
Ingredients
Scale
First Layer
- 6 ounces lime Jell-O package
- 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 package
- 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 completely dissolved. Pour this mixture into a 9×13 inch baking dish and refrigerate for approximately 1 hour or until set.
- Prepare second layer cream cheese mixture: Using a stand-up mixer, beat the cream cheese until fluffy and set aside.
- Melt marshmallows: In a saucepan over medium-high heat, combine the mini marshmallows and pineapple juice, stirring constantly until marshmallows are melted and fully combined. Remove from heat and let cool for a few minutes.
- Dissolve lemon Jell-O: Dissolve the lemon Jell-O powder in 1½ cups of hot water, stirring until fully dissolved. Set aside to cool.
- Combine second layer ingredients: Mix the lemon Jell-O mixture and melted marshmallow mixture into the whipped cream cheese until well combined. Allow this mixture to cool for 30 to 40 minutes to prevent melting the first layer when poured.
- Add second layer: Gently spoon the cream cheese mixture over the first set lime Jell-O layer to keep the layers distinct. Place the dish back in the refrigerator and chill until the second layer is fully set.
- Prepare third layer: Dissolve the cherry Jell-O powder in 2 cups of hot water, stirring until fully dissolved. Allow to cool to room temperature to avoid disturbing the second layer.
- Add third layer: Slowly and gently pour the cherry Jell-O mixture over the set second layer using a large spoon to avoid creating holes.
- Final chilling: Refrigerate the entire dish until the third layer is fully set, preferably overnight for best results.
- Serve and enjoy: Once fully set, slice and serve your colorful Christmas Ribbon Salad chilled.
Notes
- Store covered in the refrigerator for 3 to 5 days to maintain freshness.
- No reheating required; serve chilled.
- Freezing is not recommended as gelatin texture changes and becomes watery upon thawing.
- Make ahead is perfect up to 24 hours before serving to allow layers time to fully set.
- Ensure each layer is fully set before adding the next to keep clear, defined stripes.
- Use hot water rather than boiling to dissolve gelatin evenly and prevent lumps.
- Let mixtures cool to room temperature before pouring over previous layers to avoid disturbing them.
- Spoon layers gently to avoid holes and maintain smooth appearance.
- Whip cream cheese thoroughly for a smooth, fluffy middle layer.
- If the cream cheese layer is lumpy, using an immersion blender helps achieve a silky texture.
Nutrition
- Serving Size: 1 slice
- Calories: 180 kcal
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 15 mg
