Tropical Rainbow Dessert Recipe

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Tropical Rainbow Dessert Recipe
Tropical Rainbow Dessert Recipe photo by Taste of Home
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Tropical Rainbow Dessert Recipe

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Publisher Photo
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
Featured In: 13 Fun Rainbow Treats
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
12 servings
TOTAL TIME:
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.
Editor's Note: This recipe takes time to prepare since each layer must be set before the next layer is added.
Originally published as Tropical Rainbow Dessert in Taste of Home February/March 2011, p36

Nutritional Facts

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

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Tropical Rainbow Dessert in Taste of Home February/March 2011, p36

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Reviews forTropical Rainbow Dessert

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MY REVIEW
six9sixty3 User ID: 7817107 245918
Reviewed Mar. 24, 2016

"This recipe is just what I've been looking for, to make for my granddaughter's 5th birthday. She loves rainbows and the colors in this recipe are her current favorites. I just need to know if there is something that can be used in place of the cream of coconut? My grandson has a coconut allergy."

MY REVIEW
marshafb1970 User ID: 5471074 194952
Reviewed Apr. 6, 2011

"This was awesome. I made it in a 9 x 13 clear baking dish. Very impressive looking!"

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