Jell-o parfait

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.

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