This post may contain affiliate links.
Christmas jello salad is the nostalgic holiday showstopper that jiggles its way onto the table every December, red and green jello cubes suspended in a creamy coconut ring shaped just like a wreath. I made my first one for a family Christmas Eve and my aunt teared up because it looked exactly like the one her mom used to make. It is the kind of nostalgic holiday recipe that makes everyone say their grandma used to make one, right up there with a classic ambrosia salad.
Festive red and green cubes in a creamy coconut layer, unmolded into a gorgeous holiday wreath.
Christmas Jello Salad Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 0 minutes
- ⏳ Total Time: 8 hours 15 minutes
- 🍽️ Serving: 12 servings
- ⚡ Calories: 81kcal
- 🌶️ Flavor Profile: Sweet cherry and lime jello with a creamy coconut layer
- ✋ Difficulty: Easy, a no bake make ahead holiday dessert
Quick Answer
Prepare cherry and lime jello separately and chill until firm, stirring pineapple into the lime jello. Whisk unflavored gelatin, sugar, coconut milk, and boiling water into a creamy layer and let it cool. Cut the set jello into cubes, layer them in a ring mold, and pour the cooled coconut mixture over top. Chill for at least 4 hours or overnight, then unmold and garnish with cherries, strawberries, and mint before serving.
Jump to:
Why This Recipe Works
Click to see the technique science
- Cubed red and green Jello creates the stained-glass effect. Cherry and lime Jello are prepared separately, chilled until completely firm, and then cut into 1-inch cubes. Those cubes are scattered throughout the mold rather than poured into horizontal layers, giving every slice a mix of festive red and green.
- The coconut gelatin mixture holds the cubes together. Unflavored gelatin, sugar, coconut milk, cold water, and boiling water create the creamy-colored base that surrounds the Jello pieces. Once fully chilled, it firms enough to hold the wreath shape while still giving the dessert a softer contrast against the colorful Jello cubes.
- Cooling the coconut mixture is essential. After the boiling water is whisked into the coconut gelatin mixture, let it cool to room temperature before pouring it over the Jello cubes. If it is still too warm, it can begin melting the already-set cherry and lime Jello and blur the distinct colors.
- The Jello needs plenty of chilling time before it is cubed. The cherry and lime Jello chill for 1 hour first. The pineapple is then stirred into the lime Jello, and both pans chill for another 3 hours. That gives the gelatin enough time to become firm enough to cut cleanly into cubes before the final mold is assembled.
- Drained pineapple adds fruit without adding too much extra liquid. The recipe uses 1/2 cup of canned pineapple chunks that are drained and diced small before being stirred into the lime Jello. Keeping excess pineapple liquid out helps preserve the texture of the gelatin.
- A ring mold creates the Christmas wreath shape. Once the cubed Jello and coconut mixture have chilled together for at least 4 hours or overnight, the dessert is unmolded onto a platter. Maraschino cherries, strawberries, lime slices, and fresh mint finish the wreath look.
Why You’ll Love This Recipe
- It is a nostalgic showstopper that looks like a Christmas wreath and gets gasps every single time it hits the table.
- Every step is no bake and make ahead, so it frees up your oven and your time during the busiest cooking week of the year.
- It is a make ahead dream, as easy to prep a day early as my eggnog pudding.
- It delivers that same everyone asks for seconds energy as our christmas tree christmas cupcakes.
- It delivers that same everyone asks for seconds energy as our caprese panzanella.
- It earns a spot in the rotation right next to our pearl couscous salad.
Key Ingredients
A short, festive list, and most of it comes right from the baking aisle.
- Cherry and lime jello: The color. Red and green are what make it read as Christmas, and you can swap in any two festive colors you like for a different holiday.
- Unflavored gelatin: The set. It firms up the coconut layer so the whole ring holds together and unmolds cleanly.
- Coconut milk: The cream. It gives the white layer its rich, luscious texture, though you can use evaporated milk for a more classic flavor.
- Crushed pineapple: The bite. Stirred into the lime jello, it adds little pops of sweet fruit throughout.
- Maraschino cherries and mint: The garnish. They crown the wreath and turn a simple molded salad into a holiday centerpiece.
See recipe card for exact quantities.
Variations and Substitutions
One festive salad, plenty of easy ways to make it your own.
- Swap the jello colors for the season, red and green for Christmas, red and blue for the Fourth of July, or orange and green for Halloween.
- Use evaporated milk instead of coconut milk for a more traditional, old fashioned flavor.
- Fold in a handful of mini marshmallows with the pineapple for an extra fluffy, retro touch.
- Skip the mold and layer it in a trifle bowl and you land somewhere near my lemon blueberry trifle, a completely different but just as pretty layered dessert.
- Make it in individual cups instead of a ring mold for easy, grab and go holiday servings.
- If you want to switch things up, our chopped salad plays on similar flavors in a whole new way.
- If you want to switch things up, our romaine wedge salad plays on similar flavors in a whole new way.
- In the mood for something different? Our jello shots scratches a similar itch.
How to Make Christmas Jello Salad
- Mix the cherry and lime jello in separate bowls according to the package directions, then pour each into a loaf pan.
- Chill the jello until firm, stirring the drained pineapple into the lime jello partway through, until both are fully set.
- Whisk the unflavored gelatin, sugar, coconut milk, cold water, and boiling water into a smooth creamy mixture, then let it cool to room temperature.
- Cut the set jello into 1 inch cubes and layer them in the bottom of a ring mold.
- Pour the cooled coconut mixture over the cubes, then chill for at least 4 hours or overnight until completely firm.
- Unmold onto a platter and garnish with maraschino cherries, sliced strawberries, lime, and fresh mint before slicing.
Recipe Tips & Tricks
- Cool the coconut layer completely. If it is still warm when you pour it, it will melt the jello cubes, so let it come to room temperature first.
- Drain the pineapple well. Extra juice can keep the lime jello from setting firm, so press out as much liquid as you can.
- Dip the mold to unmold. A quick dip of the ring mold in warm water loosens the salad so it slides out cleanly onto your platter.
- Make it a day ahead. This salad needs hours of chilling, so building it the day before takes all the pressure off Christmas day.
- Garnish right before serving. Add the cherries, strawberries, and mint just before the salad hits the table so they stay fresh and pretty.
- Use a light hand with the cubes. Scatter the jello cubes evenly so every slice has a festive mix of red and green.
- Plan the whole menu. This pairs effortlessly with our spicy salad dressing when company is coming.
- Plan the whole menu. This pairs effortlessly with our tuna salad sandwich when company is coming.
- Make it a full spread. Our blue raspberry slush rounds out the table.
Serving Ideas and Suggestions
Still filling out the menu? Readers love pairing this one with our layered rainbow jello cake, roasted nuts, mandarin orange salad, and pineapple dip.
And when you are planning next week’s dinners, our Christmas fudge keeps the same easy comfort going.
Christmas Jello Salad FAQs
Christmas jello salad is a festive, no bake holiday dessert made by suspending cubes of red and green jello in a creamy coconut or milk based gelatin layer, usually set in a ring mold so it unmolds into a wreath shape. It is a nostalgic retro recipe that shows up on holiday tables every December.
It depends on the family. Sweet, creamy versions like this Christmas jello salad are usually served as a dessert, but many households treat jello salads as a side dish on the holiday buffet, right alongside the ham and potatoes. Either way, it is a beloved festive tradition.
Yes, and you should. Every step involves chilling, so it is ideal to make it a full day in advance. Build the whole salad, cover it, and keep it in the fridge overnight, then unmold and garnish right before serving. It holds beautifully for a couple of days.
Dip the ring mold in a bowl of warm water for about 10 seconds, being careful not to let water get into the salad. Then place your serving platter on top, flip everything over, and gently lift the mold away. The warm water loosens the edges so it releases cleanly.
Absolutely. The recipe is easy to adapt for any occasion by swapping the colors. Use red and green for Christmas, red and blue for a patriotic version, or orange and purple for Halloween. Just keep the same amounts so the salad sets up properly.
Stored covered in the refrigerator, Christmas jello salad keeps for 3 to 4 days. The jello cubes stay firm and the coconut layer holds its texture, so leftovers are just as good. Keep it chilled until right before serving, as it softens quickly at room temperature.
The coconut gelatin mixture was probably still too warm. The recipe specifically instructs you to let it cool to room temperature before pouring it over the cubed Jello. If it is still warm, it can soften or partially melt the red and green cubes.
This substitution has not been tested, so I cannot say for sure how it will turn out. The recipe was made with canned unsweetened coconut milk, so that is what I recommend for the best results.
Yes. Reduce the water used for the Jello by 1/2 cup and replace it with 1/2 cup of a clear alcohol such as vodka, rum, or tequila. Keep the regular version for gatherings where children or anyone avoiding alcohol will be eating it.
Sugar-free Jello has not been tested in this recipe, so I cannot promise it will set or taste the same. If you want to try it, treat it as an experiment. Keep in mind the coconut layer still contains sugar, so the finished dessert would not be sugar-free.
Serve it as part of a holiday dessert table with Eggnog Pudding, Christmas fudge, Ambrosia Salad, or other chilled Christmas desserts. Since the Jello Salad needs to remain refrigerated until close to serving time, it pairs especially well with other desserts that can also be prepared ahead.
Made this Christmas jello salad? Leave a comment and a star rating below, and tell me if it brought back memories of a holiday classic!
Christmas Jello Salad
Ingredients
- 3 ounce package cherry jello
- 3 ounces package lime jello
- ½ cup canned drained pineapple chunks diced small
- ¼ ounces 1 envelope unflavored gelatin
- 2 tablespoons granulated sugar
- ¼ cup plus 2 tablespoons canned unsweetened coconut milk
- 1/4 cup water
- Maraschino cherries for garnish
- Sliced strawberries for garnish
- Lime slices for garnish
- Fresh mint for garnish
Instructions
- Mix the cherry and lime jello in separate bowls according to their package instructions.
- Pour into separate loaf pans, chill in the refrigerator for 1 hour.
- After 1 hour, remove the lime jello and stir in the diced pineapple chunks. Place in the refrigerator again and allow the lime jello mixture and cherry jello to chill for another 3 hours.
- Towards the end of the 3 hours, add the unflavored gelatin and sugar to a medium-sized bowl. Stir to combine.
- Add the coconut milk and ¼ cup cold water. Whisk until dissolved, about 2 minutes.
- Add 1 ¼ cups of boiling water. Whisk again to combine. Allow the mixture to cool to room temperature (if it’s too warm, it will melt the jello cubes).
- Cut the lime and cherry jello into 1-inch cubes. Layer the bottom of a jello mold ring pan with the cubed jello.
- Pour the cooled coconut milk jello mixture over top.
- Chill in the refrigerator for at least 4 hours or overnight until firm.
- Unmold the jello and garnish with the cherries, strawberries, lime, and mint before slicing and serving.
Notes
- Make sure that the coconut milk mixture is cooled before adding to the mold so it doesn’t melt the cut jello pieces.
- You can swap out the cherry jello for another red flavored of your choice.
- If you are using a standard bundt pan make sure you grease it beforehand.
- You can add alcohol to this recipe if you’d like! To do that reduce the water for the jello by 1/2 cup and add in 1/2 cup of your favorite clear alcohol like vodka, rum or tequila.
- Shake your coconut milk can well before using to combine the solids and liquids.
- You can use other pineapple in this recipe, see above for suggestions.
- I do not recommend freezing this recipe.
Nutrition
Love This Recipe?
Follow @ThisSillyGirlsKitchen on Instagram and @ThisSillyGirlsKitchen on Pinterest for more!
Yes, you have it right. 1/4 cup +2 tablespoons coconut milk plus 1/4 cup water
I have never tried, so I cant say for sure.
Your ingredient list about the coconut milk is not clear:
¼ cup plus 2 tablespoons canned unsweetened coconut milk. Followed by: Add the coconut milk and ¼ cup cold water. Whisk until dissolved, about 2 minutes. Is it 1/4 cup coconut milk plus 1/4 cup water and 2 tablespoons coconut milk? Or am I missing something?
Can I use Coconut cream instead of coconut milk? Thank you!
This was delicious! Love the festive Christmas colors. Thanks for sharing.