Scraping the bowl and beaters often is essential to make the mixture very smooth. And this one is really pretty. Denise 9 months ago We have made this every Christmas first my Mother and now me since Dec If you are making more than one big dish, or a lot of cup-size individual desserts, that makes sense to me. Next, dip the mold almost to the edge into the warm water for just a few seconds 10 seconds worked for me. The melted marshmallows are needed. Refrigerator temperatures can vary.
Allow to set for 20 to 30 minutes, until the gelatin is a little firm, but still sticks when touched. They stay pretty and makes it easy to send home for later. As I was making this today, I was thinking about the fun of playing with different Jello flavors. My family loves Jello salads. The only thing I do when cutting the jello into squares is run the knife or small metal spatula under very hot tap water, wipe off excess water and immediately cut into squares while the knife is still warm. And this one is really pretty. Sign in or sign up and post using a HubPages Network account. Gradually stir in 3 tablespoons of yogurt and stir until well blended. Debbie December 6, at 5: Scraping the bowl and beaters often is essential to make the mixture very smooth. If you did it or might in the future, I would love to hear how it turned out! The recipe needs the slightly tangy taste of the mayo to come out right. Denise 9 months ago We have made this every Christmas first my Mother and now me since Dec To answer your question, I have no idea! Bellezza-Decor 5 years ago from Canada I love jello fruit salads or jello desserts, so since your recipes look so delicious, I'm going to make one or two. Wipe off the excess spray with a paper towel. Lora December 16, at 5: Reply Karen December 21, at 7: Dry the bottom of the mold with a towel and check the edges to see if they are loose. Allow gelatin to soak for a minute or two. 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. Refrigerate about 15 minutes or until gelatin is set but not firm again, it should stick to finger when touched. Any way you make this, I hope you'll enjoy it! Reply Debbie December 17, at 1: My Christmas Ribbon Salad came out perfect this year.
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jello ribbon salad
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