Gelatin Parfaits Recipe

4.5 4 6
Gelatin Parfaits Recipe
Gelatin Parfaits Recipe photo by Taste of Home
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Gelatin Parfaits Recipe

Read Reviews
4.5 4 6
Publisher Photo
Here's a quick, airy dessert so versatile, you can whip it up for almost any season or holiday-just by varying the colors of gelatin you use. We filled this seasonal parfait with all the colors of the falling leaves. Pretty presentation for an autumn party! —Joyce Thompson, Bellingham, Washington
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 1 package (3 ounces) lemon gelatin
  • 1 package (3 ounces) orange gelatin
  • 3 cups cubed pound cake (1-inch cubes)
  • 2-1/4 cups whipped topping
  • 2 tablespoons sugar
  • 1/8 teaspoon ground cinnamon
  • 6 maraschino cherries with stems

Directions

Prepare gelatins separately according to package directions. Pour into separate ungreased 9-in. x 5-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. Yield: 6 servings.
Originally published as Gelatin Parfaits in Simple & Delicious September/October 2008, p43

Nutritional Facts

1 each: 299 calories, 9g fat (7g saturated fat), 36mg cholesterol, 156mg sodium, 50g carbohydrate (42g sugars, 0 fiber), 4g protein.

  • 1 package (3 ounces) lemon gelatin
  • 1 package (3 ounces) orange gelatin
  • 3 cups cubed pound cake (1-inch cubes)
  • 2-1/4 cups whipped topping
  • 2 tablespoons sugar
  • 1/8 teaspoon ground cinnamon
  • 6 maraschino cherries with stems
  1. Prepare gelatins separately according to package directions. Pour into separate ungreased 9-in. x 5-in. pans. Refrigerate until set. Cut into 1-in. cubes.
  2. 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. Yield: 6 servings.
Originally published as Gelatin Parfaits in Simple & Delicious September/October 2008, p43

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Reviews forGelatin Parfaits

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kellyrodenbaugh User ID: 1510691 129452
Reviewed Sep. 17, 2008

"My two year old daughter loves helping out in the kitchen and this recipe was perfect for her to help with. She loved making the parfaits and eating her creation! Great recipe for any age!"

MY REVIEW
dcbeck805 User ID: 2075150 60461
Reviewed Sep. 7, 2008

"I made this recipe and it was easy and fun to make, looked and tasted good. My husband realy liked it."

MY REVIEW
1btrfli User ID: 1917081 63225
Reviewed Aug. 9, 2008

"I'm a thinkin' I'd like to try this recipe. . . but what about using the mini muffin tins for a mold???"

MY REVIEW
teddybear08 User ID: 3238137 76961
Reviewed Aug. 6, 2008

"What would happen if you poured the gelatin into "Ice Cube" trays? Depending on the size of the trays you would be able to eliminate the cutting of the cubes and they would all be the same size. I plan on trying this recipe using the "Ice Cube" trays .

Cheryl"

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