Ribbon Salad

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“This salad was a staple on Christmas Eve while my sons were growing up. It's very colorful, Chrismassy, refreshing and it serves a lot of people. It can be put together well in advance. In fact, I would recommend making it at least a day or two ahead. Prep time really depends on how cold your refrigerator is, so the timing is flexible. We generally served this on a large red lettuce leaf with a dab of mayonnaise and a mint leaf on top. The recipe came from an old Joys of Jello cookbook.”

Ingredients Nutrition


  1. Dissolve Jello flavors separately, using 1 cup boiling water for each.
  2. Stir marshmallows into lemon Jello, set aside.
  3. Add 3/4 cup cold water to lime gelatin and pour into a 13x9x2-inch pan.
  4. Chill until set, but not firm.
  5. Add 3/4 cup cold water to raspberry Jello and set aside at room temperature.
  6. Add cream cheese to lemon mixture; beat until blended.
  7. Chill until slightly thickened.
  8. Then blend in mayonnaise, whipped cream and crushed pineapple.
  9. Chill until very thick and gently spoon over lime Jello.
  10. Chill until set but not firm.
  11. Meanwhile, chill Raspberry Jello until thickened and pour over lemon Jello.
  12. Chill until firm.
  13. Note: If deeper green and red layers are desired, use 6-oz packages Lime Jello and Rapberry Jello.
  14. Use 2 cups boiling water and 1 1/2 cups cold water for each large package.

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