Christmas Gelatin Ring Recipes

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CHRISTMAS GELATIN RING



Christmas Gelatin Ring image

This colorful salad with its red and green layers is fun to serve for a festive dinner or brunch. It's been my family's favorite for many years- everyone loves the Jell-O and cream cheese combination. It goes with all kinds of entrees.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 7

1 package (3 ounces) cherry gelatin
3 cups boiling water, divided
1 can (29 ounces) sliced pears, undrained
1 package (3 ounces) lemon gelatin
1 package (8 ounces) cream cheese, cubed and softened
1 package (3 ounces) lime gelatin
1 can (20 ounces) crushed pineapple

Steps:

  • In a bowl, dissolve cherry gelatin in 1 cup boiling water. Drain pears, reserving 1 cup juice (discard remaining juice or save for another use). Stir pears and reserved juice into cherry gelatin. Pour into a 10-in. fluted tube pan or 3-qt. ring mold coated with cooking spray. Refrigerate until nearly set, about 1-1/4 hours., In a bowl, dissolve the lemon gelatin in 1 cup boiling water; refrigerate until slightly thickened. Beat in the cream cheese until blended. Pour over the cherry layer. , In another bowl, dissolve lime gelatin in remaining boiling water. Drain pineapple well, reserving juice. Add enough water to juice to measure 3/4 cup. Stir pineapple and reserved juice into lime gelatin; spoon over lemon layer. Refrigerate until firm. Unmold onto a serving plate.

Nutrition Facts :

LAYERED STRAWBERRY-LIME GELATIN RING



Layered Strawberry-Lime Gelatin Ring image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 4h35m

Yield 10 to 12 servings

Number Of Ingredients 8

One 14-ounce can sweetened condensed milk
8 ounces cream cheese, at room temperature
8 ounces sour cream
Two 3-ounce packages lime gelatin
Nonstick cooking spray, for the bundt pan
1/2 cup drained crushed pineapple
1/4 cup maraschino cherries, halved
Two 3-ounce packages strawberry gelatin

Steps:

  • In the bowl of an electric mixer fitted with a whisk attachment, combine the sweetened condensed milk and cream cheese and mix on low until smooth, 2 to 3 minutes. Add the sour cream and mix until smooth.
  • Put the lime gelatin in a medium heatsafe bowl, pour in 1 cup boiling water and gently stir until completely dissolved. Add the gelatin mixture to the cream cheese mixture and stir until combined. Pour the mixture through a fine-mesh strainer into a mixing bowl to remove any lumps.
  • Spray a 10-cup fluted bundt pan with cooking spray. Pour the lime gelatin mixture into the prepared pan. Use a spoon to push the pineapple and cherries into the mixture and distribute them throughout. Refrigerate until set, about 2 hours.
  • After about 1 1/2 hours, put 2 cups cold water in a medium heatsafe bowl. Add the strawberry gelatin and let bloom for 5 minutes. Add 2 cups boiling water and stir until completely dissolved. Cool to room temperature, about 30 minutes.
  • Dampen a baking sheet with a little water and set aside. Fill a bowl larger than the bundt pan with warm water (make sure it's not too hot). Dip the bundt pan into the water in 5-second intervals (don't hold it in there too long) to loosen the lime gelatin from the pan. This may need to be repeated a few times until you see it start to loosen from the sides and center. Once loosened, place the baking sheet on top of the bundt pan and flip to invert the lime gelatin onto the baking sheet. Lift the bundt pan off the gelatin and rotate it slightly, then place it back over the gelatin so the fluted ridges of the bundt pan and the molded gelatin do NOT line up (the strawberry gelatin layer will fill the spaces).
  • Flip the bundt pan and baking sheet back right-side up so the lime gelatin is back in the pan but slightly off center. Pour in the cooled strawberry gelatin mixture; the lime gelatin should float in the strawberry liquid. Using your fingers, realign the lime gelatin with the proper grooves of the pan. Refrigerate until set, about 2 hours.
  • Dip the bundt pan into a bowl of warm water (following the method above), being careful not to hold it in there too long. Place a serving dish on top of the bundt pan and flip to invert the gelatin ring onto the dish.

HOLIDAY RIBBON GELATIN



Holiday Ribbon Gelatin image

Layers of red and green make this festive salad a favorite during the Christmas season. Kids are sure to find it fun to eat, and adults will enjoy the combination of sweet-tart flavors. -Jenny Hughson, Mitchell, Nebraska

Provided by Taste of Home

Categories     Desserts     Lunch

Time 40m

Yield 15 servings.

Number Of Ingredients 9

2 packages (3 ounces each) lime gelatin
5 cups boiling water, divided
4 cups cold water, divided
1 package (3 ounces) lemon gelatin
1/2 cup miniature marshmallows
1 package (8 ounces) cream cheese, softened
1 cup mayonnaise
1 can (8 ounces) crushed pineapple, undrained
2 packages (3 ounces each) cherry gelatin

Steps:

  • In a large bowl, dissolve lime gelatin in 2 cups boiling water. Add 2 cups cold water; stir. Pour into a 13-in. x 9-in. dish; refrigerate until firm but not set, about 1 hour., In a large bowl, dissolve lemon gelatin in 1 cup boiling water. Stir in marshmallows until melted. Cool for 20 minutes. In a small bowl, beat cream cheese and mayonnaise until smooth. Gradually beat in lemon gelatin. Stir in pineapple. Carefully spoon over the lime layer. Chill until firm but not set. , Dissolve cherry gelatin in 2 cups boiling water. Add remaining cold water; stir. Spoon over the lemon layer. Refrigerate entire gelatin salad overnight. Cut into squares to serve.

Nutrition Facts : Calories 236 calories, Fat 17g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 164mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 3g protein.

CHRISTMAS GELATIN RING



Christmas Gelatin Ring image

This colorful salad with its red and green layers is fun to serve for a festive dinner or brunch. It's been my family's favorite for many years- everyone loves the Jell-O and cream cheese combination. It goes with all kinds of entrees.

Provided by Allrecipes Member

Time 30m

Yield 12

Number Of Ingredients 7

1 (3 ounce) package cherry Jell-O®
3 cups boiling water, divided
1 (29 ounce) can sliced pears, undrained
1 (3 ounce) package lemon Jell-O®
1 (8 ounce) package cream cheese, cubed and softened
1 (3 ounce) package lime Jell-O®
1 (20 ounce) can crushed pineapple

Steps:

  • In a bowl, dissolve cherry gelatin in 1 cup boiling water. Drain pears, reserving 1 cup juice (discard remaining juice or save for another use). Stir pears and reserved juice into cherry gelatin. Pour into a 10-in. fluted tube pan or 3-qt. ring mold coated with nonstick cooking spray. Refrigerate until nearly set, about 1-1/4 hours.
  • In a bowl, dissolve the lemon gelatin in 1 cup boiling water; refrigerate until slightly thickened. Beat in the cream cheese until blended. Pour over the cherry layer.
  • In another bowl, dissolve lime gelatin in remaining boiling water. Drain pineapple well, reserving juice. Add enough water to juice to measure 3/4 cup. Stir pineapple and reserved juice into lime gelatin; spoon over lemon layer. Refrigerate until firm. Unmold onto a serving plate.

Nutrition Facts : Calories 203.8 calories, Carbohydrate 34.8 g, Cholesterol 20.5 mg, Fat 6.6 g, Fiber 1.5 g, Protein 3.7 g, SaturatedFat 4.1 g, Sodium 162.1 mg, Sugar 31.6 g

ITALIAN CHRISTMAS JELLO MOLD RING



Italian Christmas Jello Mold Ring image

This is a recipe that I had that either reminded me of the Italian Flag or Christmas. So whether you make it for a Italy's Birthday or Christmas, it's flavorful and impressive!

Provided by Annamaria Settanni McDonald

Categories     Fruit Desserts

Time 1h

Number Of Ingredients 6

1 pkg 3oz. raspberry jello
1 pkg 16oz. frozen raspberries
1 pkg 3oz. lemon jello
1 pkg 8oz. cream cheese, softened (about 20 seconds each side in microwave)
1 pkg 3oz. package lime jello
1 can(s) 20oz. crushed pineapple

Steps:

  • 1. Dissolve raspberry jello in 1 cup boiling water. Add 1/2 bag frozen raspberries and stir until thawed. Add 1 cup cold water and stir. Pour into a 10 inch fluted tube pan or 3 quart ring mold coated with non-stick cooking spray. Chill until firm, about 1 1/2 hours.
  • 2. Dissolve lemon jello in 1 cup boiling water. Beat in the cream cheese until smooth. Gently pour over firm raspberry jello. Chill until firm.
  • 3. Dissolve lime jello in 1 cup boiling water. Drain pineapple well, reserving juice and add enough water, if needed to equal 3/4 cup. Stir crushed pineapple and reserved juice into lime jello. Gently pour over creamy layer. Refrigerate until very firm or overnight. Gently un-mold onto a serving plate.

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