Holiday Jello Salad Food
LAYERED HOLIDAY JELLO SALAD
This is a variation on the traditional cranberry/pineapple salad; red and green layers with a cream cheese layer in between. My mom makes this at Christmas and/or Thanksgiving and I can't stop eating it. Would be good for potlucks, too. Yum!
Provided by Zewbiedoo
Categories Gelatin
Time 25m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Dissolve red jello in 1 cup boiling water and stir in half the can of pineapple and all of the can of whole berry cranberry sauce.
- Spread in bottom of 9x13 glass dish and chill until partially set.
- Combine sour cream and cream cheese and spread over red jello layer.
- In a separate bowl, dissolve green jello in 1 cup boiling water and stir in the remaining half can of pineapple; chill until partially set.
- Spread over the top of the cream cheese layer.
- Cover with plastic wrap and refrigerate overnight or several hours until completely set.
HOLIDAY CRANBERRY JELLO SALAD
This salad is so tasty & bursting with flavor that accents your turkey and dressing...ham, too. We double the recipe to feed our large family (and then you need leftovers, right??) This recipe has been around for 40-50 years and we serve at each holiday. Make it your tradition, too!
Provided by Southern Lady
Categories Gelatin
Time 4h20m
Yield 9-12 serving(s)
Number Of Ingredients 8
Steps:
- Bring water to a boil.
- Add hot water to a med-large tempered bowl along with the orange juice and jello flavoring packets and disssolve thoroughly.
- Chill until syrupy (30-40 mins)in a 9 x 9 or 9 X 13 dish (the only slight difference will be the depth of salad).
- Chop celery finely in Food Processor, remove to a small dish and set aside.
- Peel rind close to the zest.
- Grind rind and cranberries in food processor until chopped ever so thinly (I remember when we chopped all by hand!).
- Add sugar and mix with cranberry mixture. I stir right into food processor for one less dish.
- When jello is syrupy, add cranberry mixture, nuts and finely chopped celery, mixing well in your dish.
- Or you can transfer into a mold.
- Refrigerate until firm (several hours).
Nutrition Facts : Calories 244, Fat 4.5, SaturatedFat 0.4, Sodium 99.3, Carbohydrate 51.3, Fiber 3.5, Sugar 44.6, Protein 2.6
HOLIDAY GELATIN SALAD
Steps:
- In a large bowl, dissolve the gelatins in boiling water. Drain pineapple, reserving juice in a 2-cup measuring cup; add enough cold water to measure 2 cups. Stir into gelatin mixture. , Place the pineapple, cranberry sauce and orange in a food processor; cover and pulse until blended. Stir into gelatin mixture. Transfer to an 8-cup ring mold coated with cooking spray. Refrigerate until firm. , In a small bowl, combine whipped topping and sour cream. Unmold gelatin; serve with topping.
Nutrition Facts : Calories 105 calories, Fat 1g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 62mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 1g fiber), Protein 1g protein.
HOLIDAY WALDORF SALAD
Lemon gelatin is blended with mayonnaise, apple, celery and walnuts for a creamy Waldorf salad or dessert mold perfect for the holidays.
Provided by My Food and Family
Categories Recipes
Time 5h45m
Yield Makes 10 servings, 1/2 cup each.
Number Of Ingredients 7
Steps:
- Stir boiling water into dry gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold water and lemon juice. Refrigerate 1-1/2 hours or until thickened.
- Add mayo gradually, stirring with wire whisk until well blended. Stir in apple and celery. Pour into 5-cup mold sprayed with cooking spray.
- Refrigerate 4 hours or until firm. Unmold onto serving plate. Store leftover salad in refrigerator.
Nutrition Facts : Calories 150, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 160 mg, Carbohydrate 17 g, Fiber 0 g, Sugar 17 g, Protein 1 g
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