Christmas Jello Salad
I 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.
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 🙂
Cheers to a restful Sunday!