This Christmas Ribbon Jell-O Salad brings it all festive vibes with its bright, sliceable layers. It sounds sophisticated, but the process is very easy. Go ahead and watch it disappear!
Because you’ll love every layer
- A little piece of nostalgia: Each layer brings back classic holiday vibes, giving you that cozy “grandma made it” feeling in the best way.
- Festive looks, simple steps:It may look fancy and impressive, but each layer is quick to mix, pour and chill!
- Magic of progress: This dessert stays delicious and delicious for days, making holiday planning easier and much less stressful.
Ingredients for the Christmas ribbon salad
- Homemade whipped cream: Whip 1 cup cold cream with 3 tablespoons powdered sugar for a homemade alternative to Cool Whip.
- Level changes: Lemon or pineapple jelly both work for the middle layer, raspberry or any red jelly (cherry, strawberry, cranberry) works for the top, while lime, watermelon or any green jelly works for the bottom.
- Pineapple Juice:Use canned or bottled only. Fresh pineapple contains enzymes that prevent the gelatin from solidifying properly.
- Cream cheese:Soften completely before mixing. Beat until smooth, then slowly fold in the gelatin mixture to avoid lumps in the middle layer.
- Color Swap: Change the theme by using any jelly flavor. Make grapes and orange for Halloween, strawberry and blue raspberry for the 4th of July, or any other favorite dish.
How to prepare Christmas ribbon salad
Let’s get to the fun part, making this bright, jiggly layered jello salad. This ribbon salad recipe is easier than it sounds and the result is SO amazing.
- First layer: Add the lime gelatin to a large bowl, then add the boiling water until the gelatin dissolves. Stir in the cold pineapple juice, then pour the mixture into a lightly greased 9 x 13-inch baking dish. Let cool in the refrigerator for at least 45 minutes or until almost solid but not completely set.
- Second layer: Add the lemon gelatin to a medium bowl, then whisk in the boiling water until the gelatin dissolves. Stir the mini marshmallows until they are almost melted, then add the cold pineapple juice.
- Combine: Add the cream cheese to a separate bowl and beat with a hand mixer until smooth. Add the whipped topping and mix until completely combined.
- Combine the gelatin and cream cheese mixture: Slowly add gelatin mixture to cream cheese mixture. Then, mix with a hand mixer until smooth. Once cooled to room temperature, pour it carefully and spread it over the cooled bottom layer. Let it rest in the refrigerator for at least an hour, until it has almost completely firmed up. This layer tends to take a little longer than the gelatin layers.
- Top layer: Add the raspberry jelly to a large bowl, then add the boiling water until the gelatin dissolves. Stir in the cold water, then let the mixture cool to room temperature. Pour it onto the back of a large spoon, to avoid bruising, over the cooled middle layer. Cover and chill the Christmas Ribbon Salad for at least 4 hours, or overnight, until completely set before serving.
Alyssa’s professional advice
Layering: Let each layer set until completely solid (not completely solid). Then when you add the next layer, they bond cleanly. Make sure the cold layer is not too cold and that the next layer is cooled to room temperature before pouring.
Press
Christmas Ribbon Salad
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Equipment
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1 baking dish 9 x 13 x 2
Ingredients
Bottom layer
- 1 (6 ounces) box of lime jelly
- 2 cups boiling water
- ¾ cup cold pineapple juice
Middle layer
- 1 (3 ounces) box of lemon jelly
- 1 cup boiling water
- 1 cup mini marshmallows
- ½ cup cold pineapple juice
- 4 ounces softened cream cheese
- 2 cups thawed mounted cover
Middle layer
- 1 (6 ounces) box of raspberry jelly
- 2 cups boiling water
- ¾ cup chilled water
Instructions
Bottom layer
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Add 1 box (6 ounces) Lime Jell-O in a large bowl, then blend 2 cups boiling water until all the gelatin has completely dissolved.
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Mix ¾ cup cold pineapple juicethen pour the mixture into a lightly greased 9 x 13 x 2-inch baking dish. Let cool in the refrigerator for at least 45 minutes or until almost solid but not completely set.
Middle layer
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Add 1 box (3 ounces) lemon jelly in a medium bowl, then whisk 1 cup boiling water until all the gelatin has completely dissolved.
-
Mixed 1 cup mini marshmallows into the lemon gelatin mixture until the marshmallows are almost melted, then add ½ cup cold pineapple juice.
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Add 4 ounces softened cream cheese in a separate bowl and beat with a hand mixer until smooth. Add 2 cups thawed whipped topping and mix until completely combined.
-
Slowly add gelatin mixture to cream cheese mixture and mix with hand mixer until smooth. Once cooled to room temperature, carefully and evenly spread it over the cooled bottom layer of lime jelly. Leave to cool in the refrigerator for at least an hour, until it has almost completely firmed up. This layer tends to take a little longer than the gelatin layers.
Top layer
-
Add 1 box raspberry jelly (6 ounces). in a large bowl, then blend 2 cups boiling water until all the gelatin has completely dissolved.
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Mix ¾ cup chilled waterthen let the mixture cool to room temperature before carefully pouring it onto the cooled middle layer. I like to pour it slowly onto the back of a large spoon to prevent holes from forming in the middle layer.
-
Cover and let cool for at least 4 hours, or overnight, until completely set before serving.
Notes
- Advance: You can prepare it up to 3 days in advance! Please note that the colors may bleed slightly into the white layer the longer it sits in the refrigerator.
- Storage: Store leftover Christmas jelly salad in an airtight container or tightly covered with plastic wrap in the refrigerator for up to 7 days.
Nutrition
More fun jelly treats
If you love this Christmas Ribbon Salad, check out these other fun jello side dishes! They are bright, sweet and fun to make.
Dessert
Rainbow jelly
4 hours
Side dishes
Cranberry jelly salad
4 hours and 5 minutes
Easy
Peach Fluff Salad
1 hour and 50 minutes
Easy
Soft lime jelly salad
4 hours and 15 minutes
