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Gelatin Parfaits

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
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    6 servings


  • 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


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

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  • kellyrodenbaugh
    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!

  • dcbeck805
    Sep 7, 2008

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

  • Laura
    Sep 4, 2008

    No comment left

  • didi60
    Sep 3, 2008

    No comment left

  • Anonymous
    Sep 3, 2008

    No comment left

  • Maryrose90
    Aug 27, 2008

    No comment left

  • kokopelli44
    Aug 9, 2008

    No comment left

  • 1btrfli
    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???

  • teddybear08
    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