Italian Christmas Jello Mold Ring Recipes

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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.

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

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