Christmas Ribbon Salad

We took one of our favorite congealed salads and added cream cheese to make a pretty pink layer perfect for the Christmas buffet.

Yield: Makes 12 servings
Recipe from Southern Living

More From Southern Living


  • 2 (16-ounce) cans pitted dark sweet cherries
  • 2 (3-ounce) packages cherry-flavored gelatin
  • 1 envelope unflavored gelatin
  • 2 cups boiling water
  • 1/3 cup sugar
  • 1/2 cup port or sweet red wine
  • 1/4 cup lemon juice
  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup pecans, chopped and toasted
  • Garnishes: whipped cream, fresh cranberries


  1. Drain cherries, reserving 1 cup juice. Chop cherries.
  2. Stir together gelatins and 2 cups boiling water until dissolved. Stir in reserved juice, sugar, port, and lemon juice. Stir in cherries.
  3. Pour half of gelatin mixture into a lightly greased 10-cup ring mold or Bundt cake pan. Chill 2 hours or until almost set.
  4. Stir together remaining gelatin mixture, cream cheese, and pecans, blending well. Pour over slightly set gelatin mixture in mold. Chill 6 hours or until firm. Garnish, if desired.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Christmas Ribbon Salad Recipe at a Glance

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy