Christmas Ribbon Salad
Spirits are light at holiday time around Debra Stoner's home--and so are many of the meas she serves. "I make this dessert every year at Christmas," she informs from Carlisle, Pennsylvania. "It's one of my husband's favorites. I slimmed down the recipe by using sugar-free gelatin and reduced-fat topping."
Reviews
I loved this! I added pineapple juice to the plain layers and cut the liquid by a half a cup to make it a bit firmer for a mold. A VERY yummy tast and light which is refreshing during the holiday season. This was a fantastic recipe to make for a diabetic .... just swap out sugar free gelatin and there it was... easy and considerate too.
Great refreshing dessert! Will Make again.
I have made this recipe for many years. It's brigh tcolors and good flavor make it a favorite
Linda - very good and easy to make.
Taste Great & Looks Great
Very tasty and looked so pretty on my Christmas table.
Yummy!!!
This looks and sounds delicious, but what size dish do you use for the finished product?
We always have this on Christmas for our Italian heritage .. The flag , so good ..
This is an old favourite in our family too. I've never tried it with the pecans though - sounds interesting. Since we are a small family, I always made half this recipe, and made it in a loaf pan, which I then unmoulded. Thanks for reminding me of this - I'll make it for my church pot luck!