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Stop and Go Jell-O® Salad

Stop and Go Jell-O® Salad

  • Prep

    15 m
  • Ready In

    5 h
MisoPiso

MisoPiso

Individual gelatin salads in mini trifle dishes. The bottom layer is lime and lemon jello mixed with bananas; top layer is strawberry jello with sour cherries and strawberries.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 192 kcal
  • 10%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 46g
  • 15%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 202 mg
  • 8%

Based on a 2,000 calorie diet

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Directions

  1. Stir lemon gelatin, lime gelatin, and 2 cups boiling water in a bowl until gelatin has thoroughly dissolved. Mix 2 cups cold water into gelatin and pour into 8 1-cup miniature glass trifle dishes, filling dishes halfway. Refrigerate until partially set, about 30 minutes; arrange 2 or 3 slices of banana on top of the gelatin. Return to refrigerator.
  2. Mix strawberry gelatin with 2 cups boiling water in a bowl until gelatin is thoroughly dissolved; stir 2 cups cold water into strawberry gelatin. Refrigerate until cooled and beginning to set, about 15 minutes. Spoon about 1/2 cup strawberry gelatin gently on top of each serving; top with 4 or 5 sour cherries and two strawberry halves, cut sides facing up. Return to refrigerator and chill until firm, about 4 hours.
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