Gelatin Parfaits Recipes

EASY MINI JELL-O PARFAIT RECIPE

Steps:

• Set aside 6 mini glass jars -- cleaned out baby food jars work great!
• Boil 1 cup of the water.
• In a medium, heat-proof bowl, pour in the boiling water. Add the package of Jell-O and whisk until completely dissolved.
• Next, add the remaining cup of cold water and stir.
• Pour some -- not all -- of the Jell-O mixture evenly among all 6 jars, filling the jar halfway, about 3 tbsp per jar.
• Set the remaining Jell-O aside at room temperature and place the jars in the fridge to chill for at least 2 hours until just set.
• When 2 hours is up, add nearly all of the Cool Whip to the Jell-O that wasn't chilled, leaving about 6 tbsp of Cool Whip aside for topping the jars.
• Pour the Jell-O mousse into the jars on top of the set Jell-O, leaving just a bit of room on the top for the remaining whipped topping to be added later.
• Place the jars back in the fridge and let set for at least 4 hours, up to overnight.
• When ready to serve, add the remaining Cool Whip to the tops of the jars by dolloping on with a spoon or using a piping bag.
• Garnish with fresh fruit if desired and serve.

JELLO PUDDING PARFAITS

Steps:

• Make Jell-O your choice of flavors. Mom made red; strawberry or cherry.
• Let chill until almost set.
• Make pudding with the vanilla pudding mix and milk. You can make whatever flavor trips your trigger; Mom always made vanilla.
• Start a layer of pudding in clear wide mouthed glass.
• Add a layer of Jell-O.
• Add layer of pudding, the Jell-O, then pudding.
• Do 4 glasses that way.
• Chill for a couple of hours until Jell-O is completely set.
• Serve.
• Can top with whipped cream if you want to be really fancy.

GELATIN PARFAITS

Steps:

• Prepare gelatins separately according to package directions. Pour into separate ungreased 9x5-in. pans. Refrigerate until set. Cut into 1-in. cubes. , In each of six 1-1/2-cup parfait glasses or dessert dishes, layer 1/4 cup cake cubes, 1/3 cup cubed orange gelatin, 3 tablespoons whipped topping, 1/3 cup cubed lemon gelatin, 1/4 cup cake cubes and 3 tablespoons whipped topping. Combine sugar and cinnamon; sprinkle over whipped topping. Top with a cherry.