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Tropical Rainbow Dessert
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
12 Servings
Prep: 30 min. + chilling
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.
© Taste of Home 2013
2 of 2
Tropical Rainbow Dessert
(continued)
Nutrition 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.
© Taste of Home 2013