Classic Holiday Ribbon Squares Jello Recipes

Steps:

• In a large bowl, dissolve lime gelatin in 2 cups boiling water. Add 2 cups cold water; stir. Pour into a 13-in. x 9-in. dish; refrigerate until firm but not set, about 1 hour., In a large bowl, dissolve lemon gelatin in 1 cup boiling water. Stir in marshmallows until melted. Cool for 20 minutes. In a small bowl, beat cream cheese and mayonnaise until smooth. Gradually beat in lemon gelatin. Stir in pineapple. Carefully spoon over the lime layer. Chill until firm but not set. , Dissolve cherry gelatin in 2 cups boiling water. Add remaining cold water; stir. Spoon over the lemon layer. Refrigerate entire gelatin salad overnight. Cut into squares to serve.

Steps:

• Stir 1 cup boiling water into each flavor of gelatin in separate medium bowls at least 2 minutes, until dissolved.
• Stir 3/4 cup of the cold water into the red gelatin.
• Pour into 9-inch square pan.
• Refrigerate about 45 minutes or until set but not firm to the touch (gelatin should still stick to the finger when touched).
• Meanwhile, stir lemon gelatin gradually into cream cheese in large bowl with whisk until smooth.
• (I use the blender for this step, because I don't like lumpy Jello).
• Stir in pineapple with the juice.
• Refrigerate about 45 minutes or until slightly thickened (consistency of unbeaten egg whites).
• Stir in whipped topping and mayonnaise.
• Spoon over red gelatin layer in pan.
• Refrigerate about 30 minutes or until set, but not firm (gelatin should stick to finger and should mound).
• Meanwhile, stir remaining 3/4 cold water into lime gelatin.
• Refrigerate about 30 minutes or until slightly thickened (consistency of unbeaten egg whites).
• Spoon over lemon gelatin mixture in pan.
• Refrigerate 4 hours or until firm.
• Unmold and cut into squares.
• Garnish with small dollop of Cool Whip.

Steps:

• Cream margarine with sugar until very creamy.
• Beat in 1 egg at a time until fluffy.
• Slowly beat in flour.
• Add almond flavouring.
• Spread batter into a jelly roll pan.
• Mark off 16 squares with a knife.
• Drop 1 Tbsp of pie filling into each square.
• Bake at 350 degrees about 45 minutes until cake is golden brown.
• Sprinkle entire cake heavily with powdered sugar.

Steps:

• In a bowl dissolve the lime jello in 2 c boiling water.
• Add 2 c cold water and stir well making sure it gets all dissolved.
• Pour into 13x9 and refrigerate until set, about 1 hour.
• In a bowl combine lemon jello with 1 c boiling water.
• Stir in marshmallows until melted.
• Cool for 20 minutes.
• In a small mixing bowl beat cream cheese and mayonnaise until smooth.
• Gradually beat in lemon jello mixture.
• Stir in piniapple.
• Carefully spoon over lime layer.
• Chill until set.
• Dissolve cherry jello in 2 cups boiling water.
• Add the remaining cold water.
• Spoon over the lemon layer.
• Refrigerate over night.
• Cut into squares.