Jell-o parfait
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | ounces | Lime Jell-O |
| 3 | ounces | Cherry Jell-O |
| 3 | ounces | Lemon Jell-O |
| ½ | cup | ;Water, boiling |
| 10 | ounces | Pineapple, crushed; juice reserved |
| ½ | pint | Sour cream |
| ¼ | cup | Pecans; coarsely cut |
| 4 | ounces | Maraschino cherries; drained |
| Whipped cream | ||
| -- Sam Waring | ||
Directions
Prepare lime Jell-O according to package instructions; pour into an 8x8 oiled pan. Refrigerate two hours, or until set. Dissolve the lemon Jell-O in boiling water. Mix pineapple, sour cream, nuts and cherries, and add to Jell-O. Spread carefully on top of congealed lime Jell-O; refrigerate again until set. Prepare cherry Jell-O, and quickly cool to room temperature, then pour gently on top of the lemon layer, being careful not to pour so quickly that the layers mix. You're trying to achieve a "geological" effect when the parfait is sliced.
Refrigerate until all layers are set. Cut into squares and serve topped with whipped cream.
Related recipes
- Apricot jello
- Aquarium jell-o
- Best jell-o
- Confetti jello
- Creamy jell-o mold
- Fishbowl jell-o
- Fruit parfait
- Iced parfait
- Jell-o creamy jugglers
- Jell-o fruit cake
- Jell-o jiggler surprises
- Jell-o jigglers
- Jell-o plum pudding
- Jell-o poke cake
- Jellied fruit salad
- Jellies
- Jello fruit pie
- Jello salad
- Joys of jell-o
- Ribbon jello