Christmas Ribbon Salad
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 12
- 1 cup boiling water
- 1 1/2 cups boiling water
- (2) 3-oz. packages cherry jello
- 3 cups boiling water
- 3 -oz. package lemon jello (i used a .3-oz. package of sugar-free lemon jello.)
- 3 -oz. package cream cheese softened (i used 3 oz. of fat-free cream cheese.)
- 1 cup whipping cream whipped
- 3 -oz. package lime jello (i used a .3-oz. package of sugar-free lime jello.)
- 15 1/4 -oz. can crushed pineapple undrained
- cooking oil spray for dish
- Carbohydrate 0.1395 g
- Cholesterol 6.85 mg
- Fat 1.85 g
- Fiber 0 g
- Protein 0.1025 g
- Saturated Fat 1.1516 g
- Serving Size 1 1 Serving (59g)
- Sodium 3.529375 mg
- Sugar 0.1395 g
- Trans Fat 0.0953999999999999 g
- Calories 17 calories
Dissolve 2 packages cherry Jello in 3 cups boiling water. Pour into a 12-inch by 8-inch by 2-inch glass dish. (You need clear glass to display the ribbons in this salad. Also, you may want to spray the dish, in order to remove the salad for molds or squares, etc.) Chill, until layer is firm. Dissolve 1 package of lemon Jello in 1 ? cups boiling water. In a large bowl, combine the hot lemon Jello with 3 oz. cream cheese that has been softened to room temperature. Blend with a spoon until smooth. Refrigerate until cool. Prepare whipped cream, and fold it into the cooled lemon Jello and cream cheese mixture. Pour over the first (cherry Jello) layer. Chill until firm. Dissolve 1 package lime Jello in 1 cup boiling water. Chill, until consistency of unbeaten egg white. Stir 15 ?-oz. can undrained crushed pineapple into lime Jello. Pour over lemon/cream cheese layer. Chill salad until firm. It is ready to serve, straight from the glass dish, or, if it is in a mold, you may unmold it onto a nice serving plate, or you may cut it in individual squares, and place each square on a couple of leaves of lettuce. All methods of serving this salad are gorgeous! I make this salad every year for my family for Christmas. I think you will love it!
