Three-Ring Mold Recipe

5 1 1
Three-Ring Mold Recipe
Three-Ring Mold Recipe photo by Taste of Home
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Three-Ring Mold Recipe

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5 1 1
Publisher Photo
A dear friend shared this recipe with me some 30 years ago. My family never seems to tire of seeing this salad on the table.
MAKES:
16-18 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
16-18 servings
TOTAL TIME:
Prep: 30 min. + chilling

Ingredients

  • FIRST LAYER:
  • 2 cans (29 ounces each) pear halves
  • 1 package (3 ounces) cherry gelatin
  • 3/4 cup boiling water
  • SECOND LAYER:
  • 1 package (8 ounces) cream cheese, softened
  • 1 package (3 ounces) lemon gelatin
  • 3/4 cup boiling water
  • 3/4 cup cold water
  • 1 cup heavy whipping cream, whipped
  • THIRD LAYER:
  • 1 can (20 ounces) crushed pineapple
  • 1 package (3 ounces) lime gelatin
  • 3/4 cup boiling water

Directions

Drain pears, reserving 3/4 cup juice. Arrange pears in a 4-qt. glass bowl or trifle dish. Dissolve cherry gelatin in boiling water; add reserved juice. Pour over pears. Chill until firm.
For second layer, beat cream cheese in a bowl until smooth and creamy. Dissolve lemon gelatin in boiling water; gradually add to cream cheese. Beat until smooth. Stir in cold water. Add cream and blend until smooth. Pour over first layer. Chill until firm.
For third layer, drain pineapple, reserving 3/4 cup juice. Dissolve lime gelatin in boiling water; add pineapple and reserved juice. Pour over second layer. Chill until firm. Yield: 16-18 servings.
Editor's Note: This recipe takes time to prepare since each layer must be set before the next layer is added.
Originally published as Three-Ring Mold in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p69

Nutritional Facts

1/2 cup: 194 calories, 9g fat (6g saturated fat), 32mg cholesterol, 77mg sodium, 27g carbohydrate (24g sugars, 1g fiber), 3g protein.

  • FIRST LAYER:
  • 2 cans (29 ounces each) pear halves
  • 1 package (3 ounces) cherry gelatin
  • 3/4 cup boiling water
  • SECOND LAYER:
  • 1 package (8 ounces) cream cheese, softened
  • 1 package (3 ounces) lemon gelatin
  • 3/4 cup boiling water
  • 3/4 cup cold water
  • 1 cup heavy whipping cream, whipped
  • THIRD LAYER:
  • 1 can (20 ounces) crushed pineapple
  • 1 package (3 ounces) lime gelatin
  • 3/4 cup boiling water
  1. Drain pears, reserving 3/4 cup juice. Arrange pears in a 4-qt. glass bowl or trifle dish. Dissolve cherry gelatin in boiling water; add reserved juice. Pour over pears. Chill until firm.
  2. For second layer, beat cream cheese in a bowl until smooth and creamy. Dissolve lemon gelatin in boiling water; gradually add to cream cheese. Beat until smooth. Stir in cold water. Add cream and blend until smooth. Pour over first layer. Chill until firm.
  3. For third layer, drain pineapple, reserving 3/4 cup juice. Dissolve lime gelatin in boiling water; add pineapple and reserved juice. Pour over second layer. Chill until firm. Yield: 16-18 servings.
Editor's Note: This recipe takes time to prepare since each layer must be set before the next layer is added.
Originally published as Three-Ring Mold in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p69

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MY REVIEW
ganderson1 User ID: 2565499 43442
Reviewed Dec. 11, 2007

"This this salad went over very well at our 2007 Christmas Luncheon. Cooking note, be sure each layer is firm before staring the next layer. First Layer: Do not dissolve the jello in the same dish you are serving the salad in."

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