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Six-Layer Gelatin Salad Recipe

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This impressive salad does take some time to make, but the preparation itself is actually easy. It's an attractive addition to a buffet table. —Marcia Orlando, Boyertown, Pennsylvania

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Six-Layer Gelatin Salad Recipe

Prep: 40 min. + chilling

Yield: 16-20 Servings

40 40

Ingredients

2 packages (3 ounces each) lime gelatin
4-1/2 cups boiling water, divided
4-1/2 cups cold water, divided
1 cup heavy whipping cream
3 tablespoons confectioners' sugar
2 packages (3 ounces each) orange gelatin
1 can (8 ounces) crushed pineapple, drained
1 package (3 ounces) strawberry gelatin
2 medium firm bananas, thinly sliced

Directions

In a bowl, dissolve one package of lime gelatin in 3/4 cup boiling water; stir in 3/4 cup cold water. Refrigerate until slightly thickened. In a small bowl, beat cream until slightly thickened. Add sugar; beat until soft peaks form. Fold in a third of the whipped cream into the lime gelatin. Spoon into a 4-qt. bowl. Refrigerate until firm. Refrigerate remaining whipped cream.
In a bowl, dissolve one package of orange gelatin in 3/4 cup boiling water; stir in 3/4 cup cold water. Refrigerate until slightly thickened. Fold in mandarin oranges. Spoon over creamy lime layer. Refrigerate until firm.
In a bowl, dissolve lemon gelatin in 3/4 cup boiling water; stir in 3/4 cup cold water. Refrigerate until slightly thickened. Fold in a third of the whipped cream. spoon over orange layer. Refrigerate until firm.
In a bowl, dissolve remaining package of lime gelatin in 3/4 cup boiling water; stir in 3/4 cup cold water. Refrigerate until slightly thickened. Fold in pineapple. Spoon over creamy lemon layer. Refrigerate until firm.
In a bowl, dissolve remaining package of orange gelatin in 3/4 cup boiling water; stir in 3/4 cup cold water. Refrigerate until slightly thickened. Fold in remaining whipped cream. Spoon over lime layer. Refrigerate until firm.
In a bowl, dissolve strawberry gelatin in remaining boiling water; stir in remaining cold water. Refrigerate until slightly thickened. Fold in bananas. Spoon over creamy orange layer. Refrigerate overnight. Yield: 16-20 servings.

Nutritional Facts 1 serving (1 cup) equals 109 calories, 4 g fat (3 g saturated fat), 16 mg cholesterol, 34 mg sodium, 17 g carbohydrate, trace fiber, 2 g protein.

Originally published as Six-Layer Gelatin Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p125

Carefully Add Layers

When making a layered gelatin salad, it's helpful to gently spoon (rather than pour) each layer onto the previous layer of gelatin so it doesn't break through the other layers. —Janet Biersach, Mauston, Wisconsin

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