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Holiday Gelatin Mold

 Holiday Gelatin Mold
No matter where I take this attractive salad, I'm asked to share the recipe. With its red and green layers, it dresses up any holiday buffet. I'm a retired teacher who loves to cook-especially dishes I can make ahead, like this one.
16 ServingsPrep: 2 hours + chilling


  • 1 can (8 ounces) sliced pineapple
  • 1 package (3 ounces) lime gelatin
  • 4 cups boiling water,divided
  • 2 tablespoons lemon juice
  • 1 package (3 ounces) lemon gelatin
  • 2 packages (3 ounces each) cream cheese, softened
  • 1/3 cup mayonnaise
  • 1 package (3 ounces) raspberry gelatin
  • 2 medium firm bananas


  • Drain pineapple, reserving juice. In a bowl, dissolve lime gelatin in
  • 1 cup boiling water. Combine the pineapple juice, lemon juice and
  • enough cold water to measure 1 cup; add to dissolved gelatin. Cut
  • pineapple slices in half; arrange on the bottom of a 12-cup ring
  • mold coated with cooking spray.
  • Pour a small amount of lime gelatin over the pineapple; refrigerate
  • until set. Add remaining lime gelatin; refrigerate until firm. In a
  • small bowl, dissolve lemon gelatin in 1 cup boiling water.
  • Refrigerate until partially set. Beat until light and fluffy.
  • In another small bowl, beat cream cheese until fluffy. Stir in the
  • mayonnaise. Fold in whipped gelatin; pour over lime layer.
  • Refrigerate until firm.
  • Dissolve raspberry gelatin in remaining boiling water. Slice bananas;

2 of 2

Holiday Gelatin Mold (continued)

Directions (continued)

  • place over lemon layer. Carefully spoon the raspberry gelatin over
  • bananas. Refrigerate until firm or overnight. Yield: 16 servings.
Nutritional Facts: 1 serving (1/2 cup) equals 131 calories, 6 g fat (2 g saturated fat), 8 mg cholesterol, 78 mg sodium, 19 g carbohydrate, trace fiber, 2 g protein.