Layered Holiday Jello Salad Recipes

LAYERED RAINBOW JELL-O SALAD

Steps:

• Decide on your color pattern (the order for the colors of Jell-O you've selected), and begin by working with the color that will go on the bottom.
• Boil 1 cup of water in the microwave.
• Add 1 packet of Jell-O to the boiling water and stir until completely dissolved.
• Pour 1/2 cup of this liquid into a 9x13 pan to create a "clear" layer, tilting pan for even coverage if necessary (see note).
• Refrigerate until set (see note).
• While the first layer sets, add 1/2 cup Greek yogurt and 2 tablespoons cold water to the remaining liquid Jell-O for the "cloudy" layer.
• Pour the liquid for your "cloudy" layer on top of the completely set clear layer.
• Refrigerate again until set.
• Repeat this process with each color of Jell-O to create alternating "clear" and "cloudy" layers in each color you've chosen.
• Refrigerate until serving.

LAYERED GELATIN SALAD

Steps:

• In a bowl, dissolve lemon gelatin in 1-1/2 cups boiling water. Drain pineapple, reserving 2/3 cup juice; set juice aside. Stir pineapple into gelatin. Pour into a 2-qt. glass bowl. Cover and refrigerate until firm., In a small bowl, combine cream cheese, mayonnaise and whipped topping; set aside. Sprinkle unflavored gelatin over 1/4 cup cold water; let stand for 1 minute. In a small saucepan, bring the reserved pineapple juice to a boil; stir in dissolved unflavored gelatin. Add to the cream cheese mixture; mix well. Carefully spread over the chilled lemon layer. Refrigerate until firm., In a bowl, dissolve lime gelatin in remaining boiling water. Stir in remaining cold water. Chill until partially set. Beat with a portable mixer until foamy. Pour over cream cheese layer. Refrigerate until firm, about 3 hours or overnight.

7-LAYER GELATIN SALAD

Steps:

• In a small bowl, add 3/4 cup boiling water to 1 gelatin package; stir 2 minutes to completely dissolve. Stir in 3/4 cup cold water. Pour into a 3-qt. trifle or glass bowl. Refrigerate until set but not firm, about 40 minutes., In a clean bowl, dissolve another gelatin package into 1/2 cup boiling water. Stir in 1/2 cup cold water and 1/2 cup milk. Spoon over the first layer. Refrigerate until set but not firm., Repeat 5 times, alternating plain and creamy gelatin layers. Refrigerate each layer until set but not firm before adding the next layer. Refrigerate, covered, overnight. Serve with whipped topping and, if desired, fruit.

CHRISTMAS LAYERED JELLO

Steps:

• Spray silicone molds or a 9 x 13 inch pan with nonstick spray. Place molds on a cookie sheet.
• Microwave 2 cups of water until boiling.
• Place red jello in a mixing bowl, then pour boiling water over jello and stir to dissolve. (Or you can start with green...start with whatever color you want on top.)
• Pour a thin layer over the bottom of the mold or pan. Place in the refrigerator for 10-15 minutes until jello is set.
• Boil another 1 ½ cups water. Place both envelopes of unflavored gelatin in a bowl, pour ½ cup cold water over the gelatin and stir until dissolved. Add the condensed milk and stir to combine. Add the 1 ½ cups boiling water over the milk and mix. Pour a thin layer over the red layer and return to the refrigerator for another 10-15 minutes.
• Microwave another 2 cups of water till boiling.
• Place green jello in a mixing bowl, then pour boiling water over the jello and stir to dissolve.
• Pour a thin layer of green over the white layer, then return to the refrigerator till set for about 15 minutes.
• Pour another layer of white over the green and return to the refrigerator for another 15 minutes.
• Continue till you have all layers: Red, white, green, white, red, white, green, white, red.
• If jello starts to gel in the bowl, heat for 10 to 15 seconds and stir well.
• If you are using small silicone layers, you may want to just do three layers, red, white and green.
• Refrigerate for an additional 2 hours so it will be totally set up. Unmold, or cut into small squares.
• Serve with whipped cream.

LAYERED CHRISTMAS GELATIN

Steps:

• Dissolve lime gelatin in boiling water; stir in pineapple juice. Stir in pineapple. Pour into an 11x7-in. dish; refrigerate until set., In a small saucepan, sprinkle unflavored gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Transfer to a small bowl. Beat in cream cheese and milk until smooth. Spread over lime layer; refrigerate until set., Dissolve strawberry gelatin in boiling water; stir in cranberry sauce. Cool for 10 minutes. Carefully spoon over cream cheese layer. Refrigerate until set. , Cut into squares. If desired, serve with whipped topping, lime wedges and fresh strawberries.

GRANDMA MAX'S LAYERED JELLO SALAD

Steps:

• Prepare the cherry jello powder according to the directions on the package in a glass mixing bowl. Put it in the fridge and let it set.
• Once set, prepare the dream whip according to the package and cut the cream cheese into small chunks, (if you're not a fan of chunks, you could whip it all together). Mix the cream cheese into the dream whip and layer it on top of the cherry jello. Let it set in the fridge.
• *You could save yourself time if you do step 1 and step 2 together and let both set in the fridge at the same time.*.
• Drain the crushed pineapple and rinse with cold water approximately 3-4 times to remove most of the acidic juice. Make sure to squeeze out the excess water with your hands.
• Make the lemon jello powder according to directions and let it partially set.
• Mix the pineapple into the lemon jello and layer over top of the dream whip mixture.
• Let set in the fridge and serve. (For the best results, put saran wrap over the salad and let it set overnight).
• Note: The dream whip should be one of the small envelopes.

LAYERED HOLIDAY JELLO SALAD

Steps:

• Dissolve red jello in 1 cup boiling water and stir in half the can of pineapple and all of the can of whole berry cranberry sauce.
• Spread in bottom of 9x13 glass dish and chill until partially set.
• Combine sour cream and cream cheese and spread over red jello layer.
• In a separate bowl, dissolve green jello in 1 cup boiling water and stir in the remaining half can of pineapple; chill until partially set.
• Spread over the top of the cream cheese layer.
• Cover with plastic wrap and refrigerate overnight or several hours until completely set.

PATRIOTIC LAYERED JELLO SALAD

Steps:

• Mix raspberry Jello with boiling water for 1-2 minutes or until the jello is completely dissolved. Add the frozen raspberries and stir to combine. Pour into a 9X13 dish. Refrigerate until completely set (1-2 hours).
• In a small bowl, stir the unflavored gelatin into the cold water. Set aside.
• In a saucepan over medium heat, mix the cream and sugar together for about 3-4 minutes until the mixture is hot. Add the unflavored gelatin/water mixture and continue to stir the mixture for about 2 more minutes.
• Remove from heat and add the sour cream and vanilla extract. Whisk the mixture until completely smooth. Pour this layer very gently on top of the set raspberry layer. Refrigerate until firm (1-2 hours).
• Add the blue jello to the boiling water and mix for about 1-2 minutes or until the jello is completely dissolved. Add the blueberry pie filling to the jello and mix until well combined. Pour on top of the creamy layer and refrigerate until completely set, about 1-2 hours.
• Slice the layered jello into squares and serve. Store any leftovers in the refrigerator.