Christmas Gelatin Ring
This colorful salad with its red and green layers is fun to serve for a festive dinner or brunch. It's been my family's favorite for many years- everyone loves the Jell-O and cream cheese combination. It goes with all kinds of entrees.
Total TimePrep: 30 min. + chilling
- 1 package (3 ounces) cherry gelatin
- 3 cups boiling water, divided
- 1 can (29 ounces) sliced pears, undrained
- 1 package (3 ounces) lemon gelatin
- 1 package (8 ounces) cream cheese, cubed and softened
- 1 package (3 ounces) lime gelatin
- 1 can (20 ounces) crushed pineapple
- In a bowl, dissolve cherry gelatin in 1 cup boiling water. Drain pears, reserving 1 cup juice (discard remaining juice or save for another use). Stir pears and reserved juice into cherry gelatin. Pour into a 10-in. fluted tube pan or 3-qt. ring mold coated with cooking spray. Refrigerate until nearly set, about 1-1/4 hours.
- In a bowl, dissolve the lemon gelatin in 1 cup boiling water; refrigerate until slightly thickened. Beat in the cream cheese until blended. Pour over the cherry layer.
- In another bowl, dissolve lime gelatin in remaining boiling water. Drain pineapple well, reserving juice. Add enough water to juice to measure 3/4 cup. Stir pineapple and reserved juice into lime gelatin; spoon over lemon layer. Refrigerate until firm. Unmold onto a serving plate.
Nutrition Facts1 slice: 215 calories, 7g fat (4g saturated fat), 21mg cholesterol, 110mg sodium, 37g carbohydrate (35g sugars, 1g fiber), 4g protein.
Originally published as Christmas Gelatin Ring in Country Woman November/December 2001
Dec 18, 2013
We didn't like this at all. The red layer was runny. The middle lemon cream cheese layer had a weird texture. A too firm almost bland taste, which is strange with all that lemon. The green layer tasted good. We will not be making this again.