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Stop and Go Jell-O® Salad

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"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

5 h servings 192 cals
Original recipe yields 8 servings (8 individual salads)

Directions

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  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.

Nutrition Facts


Per Serving: 192 calories; 0.2 g fat; 46 g carbohydrates; 4.5 g protein; 0 mg cholesterol; 202 mg sodium. Full nutrition

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