Holiday Gelatin Mold Recipe

5 1 1
Holiday Gelatin Mold Recipe
Holiday Gelatin Mold Recipe photo by Taste of Home
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Holiday Gelatin Mold Recipe

Read Reviews
5 1 1
Publisher Photo
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.
MAKES:
16 servings
TOTAL TIME:
Prep: 2 hours + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 2 hours + chilling

Ingredients

  • 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

Directions

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 mixing 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. Add mayonnaise; mix well. Fold in whipped gelatin; pour over lime layer. Refrigerate until firm.
Dissolve raspberry gelatin in remaining boiling water. Slice bananas; place over lemon layer. Carefully spoon the raspberry gelatin over bananas. Refrigerate until firm or overnight. Yield: 16 servings.
Originally published as Holiday Gelatin Mold in Country Woman November/December 2004, p33

Nutritional Facts

1/2 cup: 131 calories, 6g fat (2g saturated fat), 8mg cholesterol, 78mg sodium, 19g carbohydrate (18g sugars, 0 fiber), 2g protein.

  • 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
  1. 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.
  2. Pour a small amount of lime gelatin over the pineapple; refrigerate until set. Add remaining lime gelatin; refrigerate until firm.
  3. In a small mixing bowl, dissolve lemon gelatin in 1 cup boiling water. Refrigerate until partially set. Beat until light and fluffy.
  4. In another small bowl, beat cream cheese until fluffy. Add mayonnaise; mix well. Fold in whipped gelatin; pour over lime layer. Refrigerate until firm.
  5. Dissolve raspberry gelatin in remaining boiling water. Slice bananas; place over lemon layer. Carefully spoon the raspberry gelatin over bananas. Refrigerate until firm or overnight. Yield: 16 servings.
Originally published as Holiday Gelatin Mold in Country Woman November/December 2004, p33

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scent4U User ID: 2360192 138401
Reviewed Apr. 15, 2010

"This is a delicious gelatin mold. It's also very pretty and it's great for company."

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