Layered Fruit Parfaits

Name: Layered Fruit Parfaits
Ingredients: 3 qt. Hot water (140 degrees F to 160 degrees F); 2 pkg. JELL-O Lemon Flavor Sugar Free Gelatin; 3 qt. whipped topping; 2-1/4 qt. canned fruit cocktaill, drained

4 ingredients

7 steps

Ingredients

3 qt. Hot water (140 degrees F to 160 degrees F)
2 pkg. JELL-O Lemon Flavor Sugar Free Gelatin
3 qt. whipped topping
2-1/4 qt. canned fruit cocktaill, drained

Directions

1

Add hot water to gelatin mix; stir until completely dissolved.
2

Pour into full-size hotel pan (or into 1/4-hotel pan for trial recipe).
3

Refrigerate 30 min.
4

or until gelatin is thickened but not set.
5

Fold whipped topping into 3 cups of the gelatin (or into 1/2 cup of the gelatin for trial recipe).
6

Pour 1/2 cup of the gelatin mixture into each of 36 parfait glasses (or into each of 6 parfait glasses for trial recipe); top each with 1/4 cup fruit and 1/3 cup of the remaining gelatin.
7

Refrigerate 2 hours or until gelatin is firm.