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."

Ingredients 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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Reviews 27

  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 LAYER: Dissolve 1 package Jello in 1 cup boiling water for 3 minutes, stirring often. Add 1/2 cup cold water. (I put ice cubes in the water, stir, remove the ice and measure out the 1/2 cup) Slowly pour Jello into buttered glass dish. Refrigerate for 1 hour. Start white layer immediately. WHITE LAYER: Bring 2 cups milk to boil over low heat. Add sugar and stir until completely dissolved. Dissolve Knox gelatin in 1/2 cup cold water; add to sugar and milk. Stir. Pour into blender or food processor. Add sour cream and vanilla. Blend until smooth. Let cool. If it should get too thick as you are making the salad, you can try re-blending. If that doesn’t work, you can warm it gently. However, I have never had a problem. I just stir it each time I need to measure some out. If you do need to re-warm, make sure it cools before you pour it onto a jello layer. After the first layer of jello has been in the refrigerator for one hour AND is firm, spoon (1 1/2 cups) of white layer (make sure it is no longer warm) slowly onto Jello layer. Let set in refrigerator for 30 minutes. Alternate layers allowing 45 minutes of chilling in the refrigerator for jello layers (after first layer) and 30 minutes for white layers. HINT: When I pour a white layer on, I immediately start a new flavor of jello,

Jen S.

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 turn in their bowls. Each layer takes approximately 1 hour, so I also recommend that you make the milk mixture right before the first layer sets or it will sit out for hours beforehand, which can't be very good considering it's mainly sour cream and milk. The mold itself is really good. My kids loved it.


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 clear. i made this in 3 1/2 hours. i made all the jellos right after another, i didn't wait 30 minutes in between making jellos as suggested. I just left the jellos on the kitchen counter. They didn't set after three hours. I put the first layer in the freezer for 15 minutes, to get a jump start on it setting quicker. Then, poured in the pan. I let it set 30 minutes in fridge before pouring the white layer. 15 Minutes before i was to pour the next layer, i repeated putting the layer in the freezer for 15 minutes. I noticed the white layers took longer to set. I waited 45 minutes after pouring white layer. i repeated this ritual, till all layers were poured. This took me about 3.5 hours, it was ready to eat 4 hours.