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Christmas Ribbon Salad

 Christmas Ribbon Salad
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."
15 ServingsPrep: 20 min. + chilling


  • 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


  • 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.
Nutritional Facts: One square equals 92 calories,

2 of 2

Christmas Ribbon Salad (continued)

Nutritional Facts: 5 g fat (3 g saturated fat), 8 mg cholesterol, 140 mg sodium, 5 g carbohydrate, trace fiber, 3 protein. Diabetic Exchanges: 1 fat, 1/2 starch.