Jello Ribbon Loaf Recipes

JELLO RIBBON LOAF

Steps:

• Place lime and raspberry flavor Jello in separate bowls; add 3/4 cup applesauce to each flavor and stir until thoroughly blended.
• Place 2 double crackers, end to end on a platter;.
• spread with 1/4 cup lime jello mixture.
• Top with a layer of crackers and spread with 1/4 cup raspberry jello mixture.
• Repeat layers ending with crackers.
• Prepare whipped topping mix as directed on package adding confectioner's sugar before beating.
• (If using Cool Whip, blend sugar in).
• Spread over top and sides of loaf.
• Chill at least 30 minutes.

RIBBON JELLO SALAD FROM MRS. B

Steps:

• For filling: Dissolve unflavored gelatin in cold water. Add milk, sour cream, sugar and vanilla. Beat well.
• Layer in 9 X 13 pan, chilling between layers.
• First layer: jello 1, prepared as directed on package.
• Second layer: 1 3/4 cup filling.
• Third layer: jello 2.
• Fourth layer 1 3/4 cup filling.
• Fifth layer: jello 3.
• Sixth layer: 1 3/4 cup filling.
• Seventh layer: jello 4.
• IMPORTANT; Let each layer set well before adding another. (Chill in refrigerator between additions.) Also, let your prepared jello cool to room temperature before layering it into the pan on top of the previous layer. When you pour a new layer in, do not pour it directly on the previous layer. The stream of liquid may be strong enough to "slice" open the layer that is there. Instead, hold a large spoon down near the pan; pour the liquid onto the spoon and let it gently cascade into the pan. The filling will probably set up before you get through all the layers. You can warm it gently to re-liquify; just be sure it is not too hot when you pour it on the previous layer.
• Yes, it is worth it.

HOLIDAY RIBBON 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.

EASIER RIBBON JELLO (SOUR CREAM VERSION)

Steps:

• Combine 1 package of Jello to 1 cup of boiling water and then divide.
• For first half mix with 1/3 cup sour cream.
• For the second half add 3 Tablespoons cold water.
• In a 9x13 glass casserole dish place sour cream layer first.
• Set in fridge for 20 to 25 minutes to chill.
• Add Jello / water mixture next.
• Let set for 20 to 30 minutes.
• Repeat above process with the next Jello color until you have a total of 12 layers total.

CLASSIC HOLIDAY RIBBON SQUARES (JELLO)

Steps:

• Stir 1 cup boiling water into each flavor of gelatin in separate medium bowls at least 2 minutes, until dissolved.
• Stir 3/4 cup of the cold water into the red gelatin.
• Pour into 9-inch square pan.
• Refrigerate about 45 minutes or until set but not firm to the touch (gelatin should still stick to the finger when touched).
• Meanwhile, stir lemon gelatin gradually into cream cheese in large bowl with whisk until smooth.
• (I use the blender for this step, because I don't like lumpy Jello).
• Stir in pineapple with the juice.
• Refrigerate about 45 minutes or until slightly thickened (consistency of unbeaten egg whites).
• Stir in whipped topping and mayonnaise.
• Spoon over red gelatin layer in pan.
• Refrigerate about 30 minutes or until set, but not firm (gelatin should stick to finger and should mound).
• Meanwhile, stir remaining 3/4 cold water into lime gelatin.
• Refrigerate about 30 minutes or until slightly thickened (consistency of unbeaten egg whites).
• Spoon over lemon gelatin mixture in pan.
• Refrigerate 4 hours or until firm.
• Unmold and cut into squares.
• Garnish with small dollop of Cool Whip.

RIBBON JELLO

Steps:

• Prepare one pkg of Jello using 1 Cup boiling water and 1/2 Cup cold water.
• Allow each color of Jello to sit out on the counter for approx 1/2 hour before adding to your cooling Jello (if you don't your bottom layers will begin to melt).
• The first layer will go in the bottom of the dish.
• Refrigerate each layer approx 1 to 1 1/2 hours.
• To prepare the "white" layer:.
• In medium pot, boil 2 cups milk.
• Add 1 cup sugar.
• Stir until dissolved.
• In small bowl, mix together 2 pkg Knox gelatin with 1 cup cold water.
• Slowly add mixture to hot milk.
• Turn off the heat.
• Put 2 cups sour cream in large bowl.
• Slowly add the hot milk mixture and beat on medium with electric beater to get lumps out.
• Leave white mixture on counter, stirring about every 1/2 hour to keep from jelling.
• After the 1st layer of Jello has firmed, remove dish from fridge.
• USING LADLE, gently pour a thin layer of the white layer over the Jello, be sure to cover completely.
• Put back into fridge to firm.
• Continue to alternate layers: Jello, white, Jello, white, etc allowing each layer to firm up before adding another.
• This will last covered in the fridge for about 3-4 days--just not in my house!