Red And Green Holiday Mold Recipes

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.

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.