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Pretty and festive, perfect for your Christmas Dinner, you are going to love this Layered Christmas Jello Salad! If you’re looking for more recipes for Christmas Day, check out my Christmas Meal Plan Ideas.
This Christmas Jello Salad recipe has been in my family for years. My mom made it every Christmas. She always did it in a 9×13 pan and cut it into squares. Putting it in individual containers is fun, too. It’s not only a fun Jello salad, it’s also a festive decoration for the table.
More Salad Recipes for the Holidays
- Pam’s Amazing Holiday Jello
- Cranberry Fluff Salad with Apples and Walnuts
- Aunt Jan’s Wheat Salad
- Blueberry Jello Salad
- Sarah’s Salad
- Spinach Poppy Seed Salad
How to Make Layered Christmas Jello Salad
- Prepare the Lime Jello as directed on the box. Use ice water where it calls for cold water.
- Pour it into the dish or dishes of your choice. If you are using individual dishes, remember to only fill 1/3 of the way. Let set in fridge until firm.
- Next, prepare the middle layer by boiling one cup of water and adding it to the Lemon Jello mix. While the mixture is still hot add the marshmallows and stir or whisk until they dissolve.
- Whisk in sour cream, half of the 8-ounce Cool Whip and the cup of crushed pineapple (strained).
- Finish by adding a cup of very cold water to the mixture….(You can use the strained pineapple juice to make up part of the 1 cup of water if you want to.)
- Next, pour on top of the lime layer and return to the fridge until firmly set.
- For the final layer, prepare the Cherry Jello according to package directions, using ice water where it calls for cold water again.
- Return Jello to the fridge and let it set until firm and you are ready to serve.
- When you are ready to serve, use the remaining Cool Whip to put dollops on individual serving dishes or to spread on top of the Jello salad if you made it in a 9×13 dish.
Tips for Making Layered Christmas Jello Salad
- If using individual dishes, remember to only fill each layer 1/3 full.
- Make sure to use ice water where the Jello instructions call for cold water. This will help the Jello set up faster and prevent the Jello layers from melting into one another.
- For the middle layer, you can use the strained pineapple juice to make up part of the 1 cup of very cold water that’s added to the mixture at the end.
- If you don’t like pineapple, you can omit it, and the Jello salad will still taste good.
- You can use any Jello flavors that you like.
- The Jello salad can be made up to three days in advance of serving it.
Chef’s Tools:
Recipes for Christmas Breakfast or Brunch
Copy Cat Diner Style Pancakes {no buttermilk needed}Crustless Quiche Egg CasseroleOvernight Butterscotch Monkey Bread
5.0 from 3 reviews
Layered Christmas Jello Salad {TMH}
A family tradition for years, this pretty salad can be made in a 9x13 pan or in individual dishes.
Author: Maria
Recipe type: Jello Salad
Cuisine: Holiday
Serves: 10-12
Ingredients
- 1 large box or 2 small boxes Lime Jello
- 1 large box or 2 small boxes Cherry Jello
- 1 small box Lemon Jello
- 1 cup mini marshmallows
- ⅓ cup sour cream
- 1 cup crushed pineapple, strained (You can save the juice to add to the final layer mixture.)
- 1 (8 ounce) Cool Whip
Instructions
- Prepare the Lime Jello as directed on the box. Use ice water where it calls for cold water. (This will help it set up faster.)
- Pour it into the dish or dishes of your choice. If you are using individual dishes, remember to only fill ⅓ of the way.
- Let set in fridge until firm.
- Next, prepare the middle layer by boiling one cup of water and adding it to the Lemon Jello mix. While the mixture is still hot add the marshmallows and stir or whisk until they dissolve.
- Whisk in sour cream, half of the 8-ounce Cool Whip and the cup of crushed pineapple. (Make sure you strain or squeeze any excess juice from the crushed pineapple.)
- Finish by adding a cup of very cold water to the mixture….(You can use the strained pineapple juice to make up part of the 1 cup of water if you want to.)
- Next, pour on top of the lime layer and return to the fridge until firmly set.
- For the final layer, prepare the Cherry Jello according to package directions, and use ice water where it calls for cold water again. You do not want to put hot or warm jello on top of the middle layer. It will melt it and give your Jello a milky color.
- Return Jello to the fridge and let it set until firm and you are ready to serve.
- When you are ready to serve, use the remaining Cool Whip to put dollops on individual serving dishes or to spread on top of the Jello salad if you made it in a 9×13 dish.
More favorite Christmas recipes
Holiday Snowball Cookies {Mexican Wedding Cookies w/out Pecans}Graham Cracker Gingerbread Houses and Royal Icing RecipeHomemade Toffee with Chocolate and Almonds
