Christmas Ribbon Salad Recipe

5 13 18
Christmas Ribbon Salad Recipe
Christmas Ribbon Salad Recipe photo by Taste of Home
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Christmas Ribbon Salad Recipe

Read Reviews
5 13 18
Publisher Photo
Spirits are light at holiday time around Debra Stoner's home--and so are many of the meas she serves. "I make this dessert every year at Christmas," she informs from Carlisle, Pennsylvania. "It's one of my husband's favorites. I slimmed down the recipe by using sugar-free gelatin and reduced-fat topping."
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
15 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 2 packages (.3 ounce each) sugar-free lime gelatin
  • 5 cups boiling water, divided
  • 4 cups cold water, divided
  • 2 packages (.3 ounce each) sugar-free lemon gelatin
  • 1 package (8 ounces) reduced-fat cream cheese, cubed
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1/4 cup chopped pecans
  • 2 cups reduced-fat whipped topping
  • 2 packages (.3 ounce each) sugar-free cherry gelatin

Directions

In a bowl, dissolve lime gelatin in 2 cups boiling water. Add 2 cups cold water; stir. Pour into a 13-in. x 9-in. dish coated with cooking spray. Refrigerate until almost set, about 2 hours.
In a bowl, dissolve lemon gelatin in 1 cup boiling water; whisk in cream cheese until smooth. Stir in pineapple and pecans. Fold in whipped topping. Spoon over first layer. Refrigerate until firm, about 1 hour.
In a bowl, dissolve cherry gelatin in remaining boiling water. Add remaining cold water; stir. Chill until syrupy and slightly thickened. Carefully spoon over second layer. Refrigerate until set, about 4 hours. Yield: 15 servings.
Originally published as Christmas Ribbon Salad in Light & Tasty December/January 2004, p49

Nutritional Facts

1 piece: 92 calories, 5g fat (3g saturated fat), 8mg cholesterol, 140mg sodium, 5g carbohydrate (0 sugars, 1g fiber), 3g protein. Diabetic Exchanges: 1 fat, 1/2 starch.

  • 2 packages (.3 ounce each) sugar-free lime gelatin
  • 5 cups boiling water, divided
  • 4 cups cold water, divided
  • 2 packages (.3 ounce each) sugar-free lemon gelatin
  • 1 package (8 ounces) reduced-fat cream cheese, cubed
  • 1 can (8 ounces) crushed pineapple, undrained
  • 1/4 cup chopped pecans
  • 2 cups reduced-fat whipped topping
  • 2 packages (.3 ounce each) sugar-free cherry gelatin
  1. In a bowl, dissolve lime gelatin in 2 cups boiling water. Add 2 cups cold water; stir. Pour into a 13-in. x 9-in. dish coated with cooking spray. Refrigerate until almost set, about 2 hours.
  2. In a bowl, dissolve lemon gelatin in 1 cup boiling water; whisk in cream cheese until smooth. Stir in pineapple and pecans. Fold in whipped topping. Spoon over first layer. Refrigerate until firm, about 1 hour.
  3. In a bowl, dissolve cherry gelatin in remaining boiling water. Add remaining cold water; stir. Chill until syrupy and slightly thickened. Carefully spoon over second layer. Refrigerate until set, about 4 hours. Yield: 15 servings.
Originally published as Christmas Ribbon Salad in Light & Tasty December/January 2004, p49

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cjsanders40 User ID: 4251043 129601
Reviewed Jan. 2, 2014

"Great refreshing dessert! Will Make again."

MY REVIEW
y lady User ID: 2222271 130856
Reviewed Dec. 26, 2013

"I have made this recipe for many years. It's brigh tcolors and good flavor make it a favorite"

MY REVIEW
catfreak1 User ID: 4906972 129599
Reviewed Dec. 26, 2013

"Linda - very good and easy to make."

MY REVIEW
cherillakeadams User ID: 6213272 129597
Reviewed Dec. 26, 2013

"Taste Great & Looks Great"

MY REVIEW
grammy7070 User ID: 1062308 129595
Reviewed Dec. 25, 2013

"Very tasty and looked so pretty on my Christmas table."

MY REVIEW
dreamahay User ID: 6796480 60579
Reviewed Dec. 21, 2013

"Yummy!!!"

MY REVIEW
mlad1 User ID: 6027102 56130
Reviewed Dec. 21, 2013

"This looks and sounds delicious, but what size dish do you use for the finished product?"

MY REVIEW
lpm410 User ID: 6347590 56129
Reviewed Dec. 19, 2013

"We always have this on Christmas for our Italian heritage .. The flag , so good .."

MY REVIEW
marly456 User ID: 6152919 57111
Reviewed Dec. 19, 2013

"This is an old favourite in our family too. I've never tried it with the pecans though - sounds interesting. Since we are a small family, I always made half this recipe, and made it in a loaf pan, which I then unmoulded. Thanks for reminding me of this - I'll make it for my church pot luck!"

MY REVIEW
ConnieK User ID: 282614 104264
Reviewed Dec. 25, 2012

"Tasty and easy to make and makes a very beautiful presentation, especially for the holidays!"

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