Yield: 6 Servings
| Measure | 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 |
| \N \N | Whipped cream |
| \N \N | -- Sam Waring |
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.