Best Layered Gelatin Salad Recipes

LAYERED CRANBERRY GELATIN SALAD

Steps:

• In a small bowl, dissolve cranberry gelatin in boiling water; stir in cranberry sauce until blended. Transfer to an 8-in. square dish. Refrigerate until set., In another bowl, dissolve lemon gelatin in boiling water. Beat cream cheese and mayonnaise until smooth; stir into the lemon gelatin with the pineapple. Refrigerate until slightly thickened, about 2 hours., Fold the cream, marshmallows and pecans into cream cheese mixture. Spread over cranberry layer. Refrigerate for 4 hours or until set.

CHERRY-CREAM CHEESE LAYERED GELATIN SALAD

Steps:

• In large bowl, dissolve gelatin in boiling water, stirring constantly. Stir in frozen cherries until thawed. Stir in pineapple.
• Into ungreased 8-inch square (2-quart) glass baking dish or another serving dish, pour about half of the gelatin mixture. Refrigerate 30 to 45 minutes or until set.
• Drop cream cheese by small spoonfuls over set gelatin mixture; carefully spread to cover. Pour remaining gelatin mixture over top. Refrigerate at least 2 hours until set. Cut into squares. Serve on lettuce leaves.

CHERRY-CREAM CHEESE LAYERED GELATIN SALAD

Steps:

• In large bowl, dissolve gelatin in boiling water, stirring constantly. Stir in frozen cherries until thawed. Stir in pineapple.
• Into ungreased 8 inch square glass baking dish, pour about half of the gelatin mixture. Refrigerate 30 to 45 minutes or until set.
• Drop cream cheese by small spoonfuls over set gelatin mixture; carefully spread to cover. Pour remaining gelatin mixture over top.
• Refrigerate at least 2 hours until set.
• Cut into squares.
• Serve on lettuce leaves.

LAYERED GELATIN SALAD

Steps:

• In a bowl, dissolve lemon gelatin in 1-1/2 cups boiling water. Drain pineapple, reserving 2/3 cup juice; set juice aside. Stir pineapple into gelatin. Pour into a 2-qt. glass bowl. Cover and refrigerate until firm., In a small bowl, combine cream cheese, mayonnaise and whipped topping; set aside. Sprinkle unflavored gelatin over 1/4 cup cold water; let stand for 1 minute. In a small saucepan, bring the reserved pineapple juice to a boil; stir in dissolved unflavored gelatin. Add to the cream cheese mixture; mix well. Carefully spread over the chilled lemon layer. Refrigerate until firm., In a bowl, dissolve lime gelatin in remaining boiling water. Stir in remaining cold water. Chill until partially set. Beat with a portable mixer until foamy. Pour over cream cheese layer. Refrigerate until firm, about 3 hours or overnight.

QUEEN'S LAYERED GELATIN SALAD

Steps:

• Prepare strawberry gelatin as directed on package. Pour into 2qt (2L) molded pan that has been sprayed with vegetable cooking spray. Chill until firm.
• Prepare lemon gelatin as directed on package. Set until consistancy of beaten egg whites.
• Whip cream cheese until light and fluffy. Fold into prepared whipped topping.
• Fold cream cheese topping into lemon gelatin. Pour over strawberry gelatin in mold.Chill until firm.
• Prepare orange gelatin as directed on package. Set until consistancy of beaten egg whites. Fold in pineapple and carrots. Pour over lemon gelatin in mold.Chill until firm.
• Serve on bed of shredded lettuce.

LAYERED BERRY GELATIN SALAD

Steps:

• In a small bowl, dissolve raspberry gelatin in boiling water. Whisk in cranberry sauce until blended. Transfer to a 13-in. x 9-in. dish coated with cooking spray. Refrigerate until set but not firm, about 45 minutes., For the cream layer, in a small saucepan, sprinkle gelatin over cold water. Let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Cool to room temperature. , In a small bowl, combine sour cream and vanilla. Fold in gelatin mixture, then whipped topping. Spoon over cranberry layer and gently spread. Refrigerate until set but not firm, about 45 minutes., Drain oranges, reserving 1 cup syrup; set oranges aside. In a small bowl, dissolve orange gelatin in boiling water. Sir in reserved syrup. Refrigerate until slightly thickened, about 45 minutes. Stir in oranges. Carefully spoon over sour cream layer. Cover and refrigerate for 8 hours or overnight.