Christmas Ribbon Salad

By srumbel

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."
from tasteofhome.com

Ingredients

• 2 packages (.3 ounce each) sugar-free lime gelatin
• 5 cups boiling water, divided
• 4 cups cold water, divided
• 2 packages (.3 ounce each) sugar-free lemon gelatin
• 1 package (8 ounces) reduced-fat cream cheese, cubed
• 1 can (8 ounces) crushed pineapple, undrained
• 1/4 cup Diamond of California Chopped Pecans
• 2 cups reduced-fat whipped topping
• 2 packages (.3 ounce each) sugar-free cherry gelatin

Preparation

Step 1

In a bowl, dissolve lime gelatin in 2 cups boiling water. Add 2 cups cold water; stir. Pour into a 13-in. x 9-in. dish coated with cooking spray. Refrigerate until almost set, about 2 hours.
In a bowl, dissolve lemon gelatin in 1 cup boiling water; whisk in cream cheese until smooth. Stir in pineapple and pecans. Fold in whipped topping. Spoon over first layer. Refrigerate until firm, about 1 hour.
In a bowl, dissolve cherry gelatin in remaining boiling water. Add remaining cold water; stir. Chill until syrupy and slightly thickened. Carefully spoon over second layer. Refrigerate until set, about 4 hours. Yield: 15 servings.