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Christmas Ribbon Salad

A colorful and festive layered salad that combines Jell-O, cream cheese, and marshmallows, perfect for holiday gatherings.
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Prep Time 1 hour
Total Time 1 hour
Servings: 12 servings
Course: Dessert, Side Dish
Cuisine: American, Holiday
Calories: 120
Ingredients Method Notes

Ingredients
  

For the layers
  • 6 ounces lime Jell-O packages For the first layer
  • 2 1/4 cups hot water (not boiling) To dissolve lime Jell-O
  • 3 ounces lemon Jell-O package For the second layer
  • 1 1/2 cups hot water (not boiling) To dissolve lemon Jell-O
  • 6 ounces cherry Jell-O packages For the third layer
  • 2 cups hot water (not boiling) To dissolve cherry Jell-O
For the creamy layer
  • 8 ounces cream cheese (room temperature) Ensure it's at room temperature for better blending
  • 2 1/2 cups mini marshmallows Melted with pineapple juice for the creamy layer
  • 1/2 cup pineapple juice To melt with marshmallows

Method
 

First Layer
  1. Dissolve the lime Jell-O powder in 2 1/4 cups of hot water and pour into a 9x13 baking dish. Refrigerate until set, about 1 hour.
Second Layer
  1. Whip the cream cheese in a stand mixer until fluffy.
  2. Melt the mini marshmallows with pineapple juice in a saucepan over medium-high heat, then allow to cool.
  3. Dissolve the lemon Jell-O in 1 1/2 cups of hot water and let cool.
  4. Combine the cooled lemon Jell-O and marshmallow mixture with the whipped cream cheese and mix well.
  5. Cool for 30-40 minutes and then pour over the firm lime layer. Return to the refrigerator until set.
Third Layer
  1. Dissolve the cherry Jell-O in 2 cups of hot water. Allow it to cool to room temperature.
  2. Once cooled, pour the cherry layer over the second creamy layer and refrigerate overnight.
Serving the Salad
  1. Slice the firm layers into squares and present as a centerpiece, garnishing with mint or shredded coconut if desired.

Notes

To store leftovers, place them in an airtight container in the refrigerator for up to three days. The flavors may deepen over time.