Sunday, December 16, 2012

Layered Christmas Jello Salad

I first found this recipe in an old Jello cookbook many years ago, and I liked it so much that I made multiple pans of it and served it at our wedding reception (18 years ago tomorrow!)

Layered Christmas Jello Salad

  • 2 3-oz. boxes lime Jello
  • 1 3-oz. box lemon Jello
  • 2 3-oz. boxes cherry, cranberry, or raspberry jello
  • 5 c. boiling water, divided
  • 2 c. cold water, divided
  • 15 large or 1 1/2 c. mini marshmallows
  • 8 oz. can crushed pineapple, drained
  • 1 c. whipping cream, whipped
Mix lime Jello with 2 c. boiling water.  Stir until dissolved.  Add 2 c. cold water and pour into 9 x 13 dish.  Refrigerate until set. 
Dissolve lemon Jello in 1 c. boiling water.  Stir in marshmallows until melted.  Fold in crushed pineapple and whipped cream.  Gently spread on top of lime Jello and refrigerate until set.
Mix red Jellow ith 2 c. boiling water and stir until dissolved.  Add 2 c. cold water and let set until lightly set; spoon over lemon Jello mixture.  Refrigerate until firm.

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