Ribbon Mold Salad – a delicious recipe with water, pineapple juice, lemon Jell-O, lime, hot water, strawberry. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Mix together 3 cups of hot water, pineapple juice and lemon Jell-O.
2
Stir until dissolved.
3
Pour mixture in pan and refrigerate to cool, but not set firm, about 1 hour.
4
Mix together lime Jell-O and 1.5 quarts of hot water.
5
Stir until dissolved.
6
Pour lime Jell-O mixture into a 13 x 9-inch cake pan; chill until firmly set. Mix together strawberry Jell-O and 1.5 quarts of hot water.
7
Stir until dissolved.
8
Allow mixture to cool.
9
In a small mixing bowl, cream the cream cheese.
10
Add whipped cream.
11
To this mixture, add the cooled lemon Jell-O mix and whip until blended thoroughly. Pour the lemon mixture on top of the set lime Jell-O.
12
Refrigerate until firm.
13
Pour strawberry Jell-O on top of the lemon mixture and let set again, until firm.
959
kcal
Calories
79
g
Fat
60
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 c. hot water, 3 c. pineapple juice, 18 oz. lemon Jell-O, 12 oz. lime Jell-O, and more.
Yes, Ribbon Mold Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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