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Tropical Rainbow Dessert Recipe

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Classic ribbon gelatin salad gets an up-to-date makeover with this tropical treatment. Cream of coconut creates the creamy layers in these showstopping parfaits. “I like to surprise my nieces and nephews with this Jell-O mold done in neon colors.”—Dan Kelmenson, West Bloomfield, Michigan

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Tropical Rainbow Dessert Recipe

Prep: 30 min. + chilling

Yield: 12 Servings

30 30

Ingredients

2 packages (3 ounces each) strawberry gelatin, divided
5 cups boiling water, divided
5 cups cold water, divided
1 can (15 ounces) cream of coconut, divided
2 packages (3 ounces each) orange gelatin, divided
2 packages (3 ounces each) pineapple gelatin, divided
2 packages (3 ounces each) lime gelatin, divided

Directions

In a small bowl, dissolve one package of strawberry gelatin in 3/4 cup boiling water. Stir in 3/4 cup cold water. Divide among 12 dessert dishes and refrigerate until set, or pour into a 3-qt. gelatin mold coated with cooking spray and refrigerate until set but not firm, 20-25 minutes.
In a small bowl, dissolve remaining package of strawberry gelatin in 1/2 cup boiling water. Add 1/2 cup cold water and scant 1/2 cup cream of coconut; stir. Spoon over the first layer. Chill until set but not firm, 20-25 minutes.
Repeat six times, alternating plain gelatin layers with creamy gelatin layers. Chill each layer until set but not firm before spooning next layer on top. Refrigerate for 4 hours or overnight. Unmold onto a serving platter. Yield: 12 servings.

Editor's Note: This recipe takes time to prepare since each layer must be set before the next layer is added.

Nutritional Facts 1 slice equals 345 calories, 6 g fat (5 g saturated fat), 0 cholesterol, 148 mg sodium, 71 g carbohydrate, 0 fiber, 5 g protein.

Originally published as Tropical Rainbow Dessert in Taste of Home February/March 2011, p36

Tips for Better Gelatin Salads

Always use canned or cooked pineapple in gelatin salads. Fresh pineapple and kiwifruit will prevent the salad from setting.

For easy removal of gelatin salads from the mold, moisten the interior of the mold with cold water, rub vegetable oil inside or coat with nonstick cooking spray before filling.

When unmolding a large gelatin salad, rinse the serving platter with cold water before turning the gelatin out. The moisture will allow the salad to be easily centered on the platter.

If your gelatin mixture sets too fast and you've passed the partially set step, place the bowl of gelatin in a pan of warm water and stir until the gelatin has softened. Chill again until the mixture is the consistency of unbeaten raw egg whites.

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