Ribbon Salad

Ribbon Salad


"This is a very good recipe anytime, but can be extremely festive at Christmas! Use red and green Jell-O®, or red, white and blue for the Fourth of July."


6 h 15 m {{adjustedServings}} servings 815 cals
Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 815 kcal
  • 41%
  • Fat:
  • 26.2 g
  • 40%
  • Carbs:
  • 133.1g
  • 43%
  • Protein:
  • 18.2 g
  • 36%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 499 mg
  • 20%

Based on a 2,000 calorie diet

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  • Prep

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  1. In a medium saucepan, boil milk and sugar. Cool completely, but do not refrigerate.
  2. Dissolve each package of flavored gelatin separately in 1 1/2 cups of boiling water. Set aside.
  3. Dissolve unflavored gelatin in 1/2 cup of warm water. Add with sour cream to cooled milk and sugar mixture. Set aside.
  4. Spread gelatin of one color on the bottom of a 9x13 inch pan. Chill in refrigerator until set. Then put 1 1/3 cup of the sour cream mixture on the chilled, firm layer of gelatin. Keep alternating these until all gelatin is used. Be sure to chill after each addition of gelatin.
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  1. 30 Ratings


I have been making this for years and it is always a hit, especially when children are at the occasion. I have a different set of directions, that may help some people. Here they are: FIRST L...

This recipe is poorly written. Where does the vanilla go? Do NOT make the layers as the recipe suggests. Wait to prepare them until right before needed, otherwise they set while waiting their...

This is definately a keeper, it really adds color to the table. I just wanted to add, that the vanilla goes in the milk and sugar mixture. A member had commented on the instructions not being...