Christmas Jello Salad

IMG_7628I hope your Saturday was profitable and that your OK with the things that didn’t get done.  I don’t know how it happens but my kitchen seems to always end up being messier then I want way to late on a Saturday night.  I had to fight hard at not having the ‘grouchies’ tonight as I was cleaning up from too much soup, creamed eggs, rice krispy treats, spinach artichoke dip and jello salad.

If your planning a menu for Chirstmas and want a festive addition here is this recipe.  It is so simple to make and so pretty HOWEVER it does require some time, I only plan to make it on days where I am in the kitchen all day.

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Christmas Jello Salad

2 – 3 oz (small) boxes of raspberry gelatin

(When I did this recipe with 6 goblets, for the first layer of red I only used half of the small box of raspberry gelatin, which is 3 Tbsp to 3/4 cup of water.  And then I topped the layers with the remainder of that box, you will notice the bowl did not have a top layer of color).

2 – 3 oz (small) boxes of lime gelatin

2 – 3 oz (small) boxes of lemon gelatin (I only used 1 box when I did the jello salad in the goblets)

1 cup whipping cream, UNWHIPPED

4 oz cream cheese, soft

4 tbsp sugar

boiling water – You need 1 & 1/2 cups for each small box of jello.  A quick way to get it to cool down quickly is use 1 cup of boiling water and add ice cubes or cold water for the remaining 1/2 cup of water.  That way you don’t run the risk of the jello being too hot when you pour it over your chilled layer.  I have made this before where the layer that was chilling was not chilled long enough and then when I poured the hot gelatin over top of it, it did weird things.

I used 6 goblets or you could you an approx dish size of 9X9.

Dissolve your first small gelatin box (your color choice) with 1 1/2 cups hot water.  Pour into your dish.  Let chill for 30 minutes.  Dissolve second box in same about of water.  Chill for 30 minutes.  Dissolve box of lemon gelatin in 1 cup boiling water (you don’t use the full amount of water).  Beat 2 oz of cream cheese with 2 Tbsp sugar.  Add lemon jello mixture; beat.  Pour in 1/2 cup of whipping cream, un-whipped.  Stir together and pour over layer.  (When I used the 6 goblets for this recipe I halved the small box of lemon gelatin -3 TBSP is half the box of jello to 1/2 cup boiling water but kept all the other ingredients the same).

Repeat until you have the desired layers you would like.  You could keep going 🙂

 IMG_7621This jello salad will keep for days in your refrigerator.

Cheers to a restful Sunday!

Dawn

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