Description
Christmas Ribbon Salad is a festive layered gelatin dessert featuring vibrant lime, lemon, and cherry Jell-O layers combined with a creamy marshmallow and cream cheese middle layer. Perfect for holiday gatherings, this salad offers a colorful and refreshing treat that sets beautifully overnight.
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 First Layer: Pour the lime Jell-O powder into 2¼ cups of hot water and stir until fully dissolved. Pour this mixture into a 9×13-inch baking dish and refrigerate until set, approximately 1 hour.
- Mix Cream Cheese: Using a stand mixer, whip the cream cheese until fluffy and set aside.
- Melt Marshmallows: In a saucepan over medium-high heat, combine the mini marshmallows and pineapple juice. Stir continuously until marshmallows are completely melted and combined with the juice. Remove from heat and allow to cool for a few minutes.
- Dissolve Lemon Jell-O: Dissolve lemon Jell-O powder in 1½ cups of hot water, stirring until fully dissolved, then set aside.
- Combine Second Layer Mixtures: Add the melted marshmallow mixture and the lemon Jell-O mixture into the bowl with whipped cream cheese. Mix until all ingredients are fully incorporated. Let this mixture cool for 30 to 40 minutes to room temperature.
- Add Second Layer: Gently spoon the cream cheese mixture over the first set lime Jell-O layer in the baking dish, taking care to pour slowly to avoid mixing the layers. Refrigerate until the second layer is set.
- Prepare Third Layer: Dissolve the cherry Jell-O powder in 2 cups of hot water, stirring well until dissolved. Allow the mixture to cool completely to room temperature.
- Add Third Layer: Slowly and gently pour the cooled cherry Jell-O over the set cream cheese layer using a large spoon to prevent holes in the layer below.
- Chill and Serve: Place the dish in the refrigerator and let the entire salad set fully, preferably overnight. Serve chilled and enjoy.
Notes
- Ensure each layer is fully set before adding the next to maintain distinct, clean layers.
- Use hot water instead of boiling water to dissolve gelatin evenly and preserve texture.
- Allow each mixture to cool to room temperature before pouring to prevent melting the previous layer.
- Gently spoon each layer over the previous one to avoid creating holes or mixing layers.
- Whip cream cheese thoroughly to ensure a smooth, creamy second layer.
- If the creamy layer appears lumpy, use an immersion blender to smooth it out.
- Store covered in the refrigerator for 3 to 5 days; no reheating needed.
- Freezing is not recommended as gelatin texture degrades when thawed.
- This salad can be made up to 24 hours in advance to allow ample chilling and setting time.
Nutrition
- Serving Size: 1 slice
- Calories: 180 kcal
- Sugar: 28 g
- Sodium: 120 mg
- Fat: 4 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 15 mg
