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Amish ribbon salad for Christmas dinner

Layered Jello Ribbon Salad Recipe

Amish Ribbon salad is a three-layered jello salad that is made with red and green jello and includes a middle layer of cream cheese and pineapple. It is traditionally served with the Christmas holiday dinner.
5 from 4 votes
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Prep Time 25 minutes
Chilling 7 hours
Total Time 7 hours 25 minutes
Course Salad, Side Dish
Cuisine Amish
Servings 20 people
Calories 207 kcal

Ingredients
  

Bottom Layer:

  • 6 oz. lime gelatin
  • 2 c. boiling water
  • 1 1/2 c. cold water or pineapple juice

Middle Layer:

  • 3 oz. lemon gelatin
  • 1 c. boiling water
  • 1/2 c. miniature marshmallows
  • 1 c. crushed pineapple, drained
  • 8 oz. cream cheese
  • 2 c. whipped cream or 8 oz. Cool Whip

Top layer:

  • 6 oz. cherry gelatin
  • 2 c. boiling water
  • 1 1/2 c. cold water

Instructions
 

To make the bottom layer:

  • Add the boiling water to the powdered gelatin. Stir until completely dissolved.
    6 oz. lime gelatin, 2 c. boiling water
  • Add the cold water. Pour into your dish/dishes, filling only 1/3 full. Chill until set (this may take an hour or more).
    1 1/2 c. cold water or pineapple juice
  • If you are using a jello mold, look in the post above for extra instructions.

For the middle layer:

  • Add the boiling water to the lemon gelatin. Stir until dissolved.
    3 oz. lemon gelatin, 1 c. boiling water
  • Add miniature marshmallows and stir until dissolved. If the marshmallows don't want to dissolve, you may have to warm it a bit more.
    1/2 c. miniature marshmallows
  • Add the crushed pineapples and chill until slightly thickened.
    1 c. crushed pineapple, drained
  • Beat the softened cream cheese until smooth and creamy. Add the thawed cool whip and mix until incorporated.
    8 oz. cream cheese, 2 c. whipped cream or 8 oz. Cool Whip
  • 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.

For the top layer:

  • Add the boiling water to the powdered gelatin and stir until dissolved.
    6 oz. cherry gelatin, 2 c. boiling water
  • Add the cold water and chill.
    1 1/2 c. cold water
  • Place this layer over the top of the chilled and set cream cheese layer. Chill till firm.

Notes

You can layer this ribbon salad into any dish, stemware, cups, mold, or a 9 x 13" pan. Just spread your first jello layer into as many dishes as it takes, filling them only 1/3 full to allow room for all three layers.
 If you are using a jello mold, look in the post above for more detailed instructions and tips.
 Sometimes we added crushed pineapple to the lime jello layer as well. But if you add pineapple, cut back on the amount of cold water so the jello sets properly.
If you are in a hurry to get the jello chilled, add some ice cubes to the cold water (make sure to include it in the measurement).
Make this ribbon salad with any colors/flavor of jello that you like. It's great at any time of the year. You could even make red, white, and blue jello for July 4th.

Nutrition

Serving: 20servingsCalories: 207kcalCarbohydrates: 29gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 147mgPotassium: 67mgFiber: 1gSugar: 26gVitamin A: 320IUVitamin C: 1mgCalcium: 41mgIron: 1mg
Keyword Amish ribbon salad recipe, Christmas Ribbon Jello Salad
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