Best 12 Jell O Ribbon Salad Recipes

LAYERED RAINBOW JELL-O SALAD

Steps:

• Decide on your color pattern (the order for the colors of Jell-O you've selected), and begin by working with the color that will go on the bottom.
• Boil 1 cup of water in the microwave.
• Add 1 packet of Jell-O to the boiling water and stir until completely dissolved.
• Pour 1/2 cup of this liquid into a 9x13 pan to create a "clear" layer, tilting pan for even coverage if necessary (see note).
• Refrigerate until set (see note).
• While the first layer sets, add 1/2 cup Greek yogurt and 2 tablespoons cold water to the remaining liquid Jell-O for the "cloudy" layer.
• Pour the liquid for your "cloudy" layer on top of the completely set clear layer.
• Refrigerate again until set.
• Repeat this process with each color of Jell-O to create alternating "clear" and "cloudy" layers in each color you've chosen.
• Refrigerate until serving.

LAYERED RAINBOW JELLO (VINTAGE RECIPE)

Steps:

• You will be making two layers from each box of jello. Once you do the first one, you'll have the technique down.
• Use a clear Pyrex dish. The 9X14 size works great for six colors. If your dish is a little smaller, use 5 colors like I did this time.
• I use a 2-cup Pyrex measuring cup to boil my water and a second one for pouring off part of the jello.
• Put one cup of water in your Pyrex measuring cup and boil the water in your microwave. I used the two-minute setting for this.
• Carefully remove the measuring cup from the microwave and add one package of gelatin. Stir until it is completely dissolved.
• Then measure out ¾ cup of the jello into a second container. To this container, add 1/3 cup of sour cream and whisk until it is smooth.
• To the remaining jello, add 2 TB of cold water and mix.
• Pour this into a 9X13 clear baking dish and refrigerate until set.
• After 30 minutes, pull your dish out of the refrigerator and pour the sour cream mixture over the first layer.
• Place the dish back into the refrigerator for another 30 minutes to set.
• Wash your measuring cups and prepare the next layer of jello the same way you made the first layer -- one cup of solid color jello and one mixed with sour cream.
• Pour the clear jello mix over the top of the set layers. Then half an our later, add the sour cream mixture.
• Keep repeating this process until you have all the layers done.
• Cover with foil and refrigerate.

LAYERED JELLO RIBBON SALAD RECIPE

Steps:

• Add the boiling water to the powdered gelatin. Stir until completely dissolved.
• Add the cold water. Pour into your dish/dishes, filling only 1/3 full. Chill until set (this may take an hour or more).
• If you are using a jello mold, look in the post above for extra instructions.
• Add the boiling water to the lemon gelatin. Stir until dissolved.
• Add miniature marshmallows and stir until dissolved. If the marshmallows don't want to dissolve, you may have to warm it a bit more.
• Add the crushed pineapples and chill until slightly thickened.
• Beat the softened cream cheese until smooth and creamy. Add the thawed cool whip and mix until incorporated.
• Add the chilled lemon jello mixture to the cream cheese mixture and mix well.
• Spread this mixture over top of the bottom gelatin mixture once it is chilled and set. It doesn't need to be completely firm but firm enough to hold the weight.
• Add the boiling water to the powdered gelatin and stir until dissolved.
• Add the cold water and chill.
• Place this layer over the top of the chilled and set cream cheese layer. Chill till firm.

CHRISTMAS RIBBON SALAD

Steps:

• In a bowl, dissolve lime gelatin in 2 cups boiling water. Add 2 cups cold water; stir. Pour into a 13-in. x 9-in. dish coated with cooking spray. Refrigerate until almost set, about 2 hours., In a bowl, dissolve lemon gelatin in 1 cup boiling water; whisk in cream cheese until smooth. Stir in pineapple and pecans. Fold in whipped topping. Spoon over first layer. Refrigerate until firm, about 1 hour., In a bowl, dissolve cherry gelatin in remaining boiling water. Add remaining cold water; stir. Chill until syrupy and slightly thickened. Carefully spoon over second layer. Refrigerate until set, about 4 hours.

RAINBOW RIBBON JELLO

Steps:

• 1. Get 5 small bowls out to start. Mix 1 box of Jello with 1 cup boiling water and ½ cup cold water. Do this with all of the colors at the same time.
• 2. Heat the milk in a saucepan over low heat just until it reaches a lukewarm temperature. Meanwhile, in a large bowl, mix together 1 cup boiling water with the envelopes of plain gelatin. Whisk together until the gelatin is completely dissolved. Add the warm milk, sour cream, sugar and vanilla extract and whisk until thoroughly combined and completely smooth with no lumps.
• 3. Pour the first color into a 9x13-inch pan and refrigerate until set (about 45 minutes, but can vary depending on the temperature of your fridge and how full it is). Once it's set, very gently pour 1½ cups of the sour cream mixture on top. Return to the refrigerator for 45 minutes, or until set. Repeat with the colors and sour cream mixture until the last color is used (you will have some sour cream mixture leftover). When finished, refrigerate for at least another hour. Store in refrigerator until ready to serve; refrigerate leftovers.

CHRISTMAS RIBBON JELLO SALAD

Steps:

• 1. Dissolve Lime Jello in 2 cups, HOT water. Stir till dissolved. Add 2 cups, COLD water; stir. Pour into 14x10x2 glass pan. Chill until partially set
• 2. Dissolve Lemon Jello in 1 cup HOT water in the top of a double boiler. Add marshmallows and stir to melt. (Make sure you have water boiling in the bottom pan of the double boiler... trust me, that helps!)
• 3. Remove from heat. Add 1 cup drained pineapple juice from can of fruit; to cream cheese mix.
• 4. Beat until well blended and stir in pineapple fruit. Cool slightly. Fold in whipped cream and mayonnaise. Chill until thickened.
• 5. Pour pineapple mixture onto layer of Lime Jello. Chill until almost set.
• 6. Dissolve Cherry Jello in 2 cups HOT water. Stir till dissolved. Add 2 cups COLD water. Stir. Chill until "syrupy". Pour Cherry Jello over pineapple layer. Chill till firm.

JELL-O RIBBON SALAD

Steps:

• Dissolve gelatin flavors separately, using 1 C boiling water for each.
• Stir marshmallows into lemon gelatin; set aside.
• Add 3/4C cold water to lime gelatin; pour into a 13x9x2 pan.
• Chill until set, but not firm.
• Add 3/4C cold water to raspberry gelatin; set aside at room temperature.
• Add cream cheese to lemon/marshmallow mixture; beat until blended.
• Chill until slightly thickened.
• Then blend in mayonnaise, whipped cream& crushed pineapple.
• Chill until very thick; spoon gently over lime gelatin.
• Chill until set, but not firm.
• Meanwhile, chill raspberry gelatin until thickened; pour over lemon gelatin.
• Chill until firm.
• To serve, cut into squares.
• *Note:if deeper green& red layers are desired, use 6oz packages of lime& raspberry gelatins, 2C boiling water and 1-1/2C cold water for each large package.

EASIER RIBBON JELLO (SOUR CREAM VERSION)

Steps:

• Combine 1 package of Jello to 1 cup of boiling water and then divide.
• For first half mix with 1/3 cup sour cream.
• For the second half add 3 Tablespoons cold water.
• In a 9x13 glass casserole dish place sour cream layer first.
• Set in fridge for 20 to 25 minutes to chill.
• Add Jello / water mixture next.
• Let set for 20 to 30 minutes.
• Repeat above process with the next Jello color until you have a total of 12 layers total.

THANKSGIVING JELL-O® SALAD

Steps:

• Stir pineapple, cottage cheese, and whipped topping together in a bowl; sprinkle gelatin mix over the top and stir until well-mixed. Refrigerate until chilled and set, at least 2 hours.

RIBBON JELLO SALAD FROM MRS. B

Steps:

• For filling: Dissolve unflavored gelatin in cold water. Add milk, sour cream, sugar and vanilla. Beat well.
• Layer in 9 X 13 pan, chilling between layers.
• First layer: jello 1, prepared as directed on package.
• Second layer: 1 3/4 cup filling.
• Third layer: jello 2.
• Fourth layer 1 3/4 cup filling.
• Fifth layer: jello 3.
• Sixth layer: 1 3/4 cup filling.
• Seventh layer: jello 4.
• IMPORTANT; Let each layer set well before adding another. (Chill in refrigerator between additions.) Also, let your prepared jello cool to room temperature before layering it into the pan on top of the previous layer. When you pour a new layer in, do not pour it directly on the previous layer. The stream of liquid may be strong enough to "slice" open the layer that is there. Instead, hold a large spoon down near the pan; pour the liquid onto the spoon and let it gently cascade into the pan. The filling will probably set up before you get through all the layers. You can warm it gently to re-liquify; just be sure it is not too hot when you pour it on the previous layer.
• Yes, it is worth it.

RIBBON JELLO SALAD

Steps:

• In bowl, dissolve lime Jello in 2 cups boiling water.
• Add 2 cups cold water.
• Pour into 9x13-inch pan coated with a non-stick spray.
• Refrigerate until almost set (about 2 hours).
• In a bowl, dissolve lemon Jello in 1 cup boiling water; whisk in cream cheese until smooth.
• Stir in pineapple and nuts.
• Fold in the whipped topping and spread over the lime Jello.
• Refrigerate until firm (about an hour).
• In a bowl, dissolve cherry Jello in 2 cups of boiling water.
• Add 2 cups of cold water and stir.
• Chill until thick and syrupy and, then pour over lemon Jello layer.
• Refrigerate until completely set (about 4 hours).
• Serve with whipped topping or whipped cream.
• Enjoy!

JELL-O RIBBON SALAD II

Steps:

• Dissolve lime gelatin with 1 cup boiling water.
• Drain pineapple& reserve syrup.
• Add lemon juice& enough cold water to the reserved syrup to make 1cup.
• Add cold liquid to gelatin& pour into 10x5x3 pyrex loaf pan, reserving about 1/2C; chill until partially set.
• Arrange pineapple slices in partially set lime gelatin.
• Gently pour reserved lime gelatin over& chill until firm.
• Dissolve lemon gelatin with 1C degrees boiling water; chill until thick.
• Whip gelatin until light& fluffy; blend cream cheese& mayo, mixing till smooth.
• Add to lemon gelatin.
• Pour over lime layer& chill till firm.
• Dissolve red gelatin with 2C degrees boiling water; cool to room temperature.
• Pour over other 2 layers& chill till firm.
• Invert onto plate to serve.