Christmas Ribbon Jello
Kristy Norrell
It seems to be the case with so many holiday foods that their allure is as much about nostalgia as it is deliciousness and this layered vintage Christmas jello innovation is no exception. You might remember your mom or grandmother serving this up in holiday season’s past, but it’s high time we brought this festive jiggler back.
If you aren’t lucky enough to have had this delight before, let me tell you what it’s all about. It all starts with a layer of lime jello…
… And that layer is topped with a mixture of lemon jello, pineapple juice, cream cheese, and melted marshmallows that is this wonderfully creamy contrast to the layers surrounding it.
That is finally topped with another layer of jello, this time red – usually cherry or cranberry.
And then it chills until it’s set and sliceable and oh-so-festive.
The contrast in flavors and textures works really well, even if you’re not particularly into jiggly desserts. It’s retro, sure, but it has its place in modern day celebrations!
Christmas Ribbon Jello
20 minutes active, 2+ hours inactive to prepare serves 10-12
Ingredients
- 2 (3 oz) boxes of cherry or cranberry jello
- 2 (3 oz) boxes of lime jello
- 1 (8 oz) package cream cheese, softened
- 1 (3 oz) package lemon jello
- 3 cups mini marshmallows
- 1/2 cup pineapple juice
- 5 1/2 cups hot (not boiling) water
Preparation
- Grease a 9x13-inch dish and set aside.
- Add 2 1/2 cups hot water to a bowl and pour in the two packages of lime jello. (Very hot tap water works well; water shouldn't be boiling.) Stir to dissolve and pour into prepared pan. Chill in refrigerator until completely firm.
- In a medium bowl, beat cream cheese with an electric mixer until light and fluffy. Set aside. Dissolve lemon jello in 1 1/2 cups hot water and set aside.
- In a small saucepan over medium heat, stir together mini marshmallows and pineapple juice until melted and smooth.
- Pour into cream cheese mixture along with lemon jello mixture. Beat until very smooth, scraping down bowl frequently.
- Set aside and let cool 30 minutes, then pour over firm lime layer in a careful side to side motion. Refrigerate until set before adding next layer.
- Stir red jello into 2 1/2 cups hot water until dissolved. Let cool 30 minutes before slowly pouring over cream cheese layer in a careful back and forth motion. Refrigerate until set.
- Slice into squares to serve. Enjoy!
Recipe adapted from The Culinary Cellar.