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Christmas Jello Salad Ring

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Christmas Jello Salad Ring
  • Prep Time 2 hr 0 min
  • Total Time 8 hr 0 min
  • Servings 16
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This delightfully retro “salad” would be right at home in an episode of Mad Men. The pretty layers are infused with booze for an adults-only dessert that’s basically the classiest jello shot ever.

Ingredients

4
cups water, divided
3
envelopes plain gelatin, divided
2
packages (3 oz. each) cherry-flavored gelatin dessert mix
2
packages (3 oz. each) lime-flavored gelatin dessert mix
3
cups rum or vodka (chilled in freezer), divided
2/3
cup vanilla yogurt, divided
1
can sweetened condensed milk

Directions

  • 1 Lightly spray Bundt™ pan or gelatin mold with non-stick cooking spray. Wipe off excess spray with a paper towel.
  • 2 Pour 3/4 cup water into a saucepan and sprinkle with 1 teaspoon of plain gelatin and let it dissolve for 1-2 minutes. Heat over low heat, stirring constantly, until dissolved (about 5 minutes). Add 1 package of cherry gelatin and whisk until completely dissolved, at least 2 minutes. Add 1/2 cup cold liquor and stir to combine.
  • 3 Pour 3/4 cup of the cherry gelatin mixture into your prepared pan or mold and refrigerate 20-30 minutes, until gelatin is slightly firm but still sticks to your finger when touched. Meanwhile, refrigerate the remaining cherry gelatin mixture in bowl about 5 minutes or until slightly thickened. Gradually stir in 3 tablespoons of yogurt until well blended, and allow mixture to reach room temperature.
  • 4 Gently spoon yogurt mixture over the layer of plain cherry gelatin and return to the refrigerator for 15 minutes until layer is set but not firm. (Again, it should stick to the finger when touched.)
  • 5 To make the white layers, dissolve 2 packets of plain gelatin in 1 cup water for a minute or two. Slowly bring to a boil, stirring constantly. Remove from heat and stir in sweetened condensed milk. Pour 3/4 cup of this mixture over previously set red layers and refrigerate until slightly firm, checking after 10 minutes. Reserve remaining sweetened condensed milk mixture for additional white layers.
  • 6 To make your first set of green layers, repeat steps 2-4, using lime gelatin in place of cherry. When clear green and creamy green layers are formed and still sticky to the touch, top with 3/4 cup of remaining sweetened condensed milk mixture to form your second white layer. Refrigerate until partially set.
  • 7 Repeat all steps with remaining red gelatin, sweetened condensed milk, and green gelatin layers, for a total of 11 alternating clear, creamy and white layers. Your final layer should be a creamy green layer.
  • 8 Refrigerate overnight. To unmold, fill a larger container or clean sink with warm (not hot) water. With clean fingers, loosen the gelatin around the edges of the mold cavities. Next, submerge the mold in the water almost up to the top edge for 5-10 seconds until edges have completely loosened from the mold. Dry the outside of the mold with a towel, place your serving platter on top, and invert to plate.
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Tips  

Add your 11 layers to the pan in the following order: clear red, creamy red, white, clear green, creamy green, white, clear red, creamy red, white, clear green, creamy green.

The texture and temperature of your layers is important in this recipe. A few tips: • Don’t let a layer set completely before adding the next one; if it’s too firm, the new layer you’re adding won’t bond appropriately. • Make sure gelatin mixture for each layer has cooled to room temperature before you add it to the other layers in your mold. If the gelatin you’re adding is too warm, the layers won’t be well defined. • As the layers progress, the setting time will become shorter as the pan and gelatin becomes colder, and the layers become thinner as more layers are added to the mold. You will need to check on the layers as they set to determine when to add new layers.

Nutrition Information 
No nutrition information available for this recipe
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