Retro Layered Christmas Ribbon Jello Salad Recipe
Make your Christmas extra special with this festive and delicious retro layered Christmas jello ribbon salad recipe. This vintage recipe is easy to prepare and perfect for holiday gatherings.
Servings: 12 people
Calories: 68kcal
Equipment
- 1 jelly mould
Ingredients
- 1 sachet strawberry jello granules
- 1 sachet lemon jello granules
- 1 sachet lime jello granules
- 200 grams full-fat cream cheese
- 1 banana optional
- 1 432 gram tinned crushed pineapple optional
Instructions
- Dissolve 1 sachet strawberry jello granules in 100 ml boiling water in a glass measuring jug. Add 200 ml cold water.
- Slice 1 banana into 1/4-inch slices, if using, and place in the bottom of a glass bowl, a bundt pan or jelly mould. Alternatively, divide evenly in serving glasses.
- Pour the jelly over the top of the bananas, place in the refrigerator and leave until it sets, about 1.5 hours.
- Dissolve 1 sachet lemon jello granules in 100 ml boiling water and add another 100 ml cold water.
- Beat 200 grams full-fat cream cheese until smooth and stir in the lemon jelly until well combined.
- Gently pour lemon jello mixture over the strawberry jello layer and leave to set for 1 to 1.5 hours.
- Dissolve 1 sachet lime jello granules in 100 ml boiling water. Add 150 ml of cold water along with 1 432 gram tinned crushed pineapple (well drained), if using.
- Gently pour the lime jello layer over the lemon layer and leave to chill for two more hours, or preferably overnight.
- To remove the Christmas ribbon jello salad from the mould place the mould in some hot water for a few minutes to soften the outer edges. It will then come out of the mould quickly.
Nutrition
Calories: 68kcal | Carbohydrates: 3g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 54mg | Potassium: 57mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 230IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 0.04mg