Christmas Ribbon Salad
2 packages (.3 ounce each) sugar-free lime gelatin
5 cups boiling water, divided
4 cups cold water, divided
2 packages (.3 ounce each) sugar-free lemon gelatin
1 package (8 ounces) reduced-fat cream cheese, cubed
1 can * 8 ounces) crushed pineapple, undrained
1/4 cup chopped pecans
2 cups reduced-fat whipped topping
2 packages (.3 ounce each) sugar-free cherry gelatin
In a bowl, dissolve lime gelatin in 2 cups boiling water. Add 2 cups cold water; stir. Pour into a 9 X 13 X 2 inch dish coated with nonstick cooking spray. Refrigerate until almost set, about 2 hours.
In a bowl, dissolve lemon gelatin in 1 cup boiling water; whisk in cream cheese until smooth. Stir in pineapple and pecans. Fold in
whipped topping. Spoon over first layer. Refrigerate until firm, about 1 hour.
In a bowl, dissolve cherry gelatin in remaining boiling water. Add remaining cold water; stir. Chill until syrupy and slightly thickened. Carefully spoon over second layer. Refrigerate until set, about 4 hours.
Pairs Well With
Everybody will whoooo & ahaaaa over this great tasting & looking Christms salad. It does take a little time, but you will be pleased.