Wednesday, February 29, 2012

BLACK CHERRY JUBILEE PARFAIT

1 cup boiling water
1 pkg (4-serving) black cherry gelatin
1 cup cold water
1 cup frozen whipped topping, thawed

Pour the dry gelatin mix into a medium mixing bowl.  Stir the boiling water into the gelatin stirring for a couple of minutes until the gelatin is completely dissolved.  Stir in the cold water.

Pour the mixture into a 9-inch square baking dish and refrigerate at least 4 hours or until firm.

Cut the set gelatin into small cubes.  Set aside half the whipped topping.  Into 4 dessert dishes or glasses, place a layer of gelatin cubes, a layer of whipped topping, and another layer of gelatin cubes.  Top each with a dollop of the remaining whipped topping to serve.


NOTE:  This is a good diabetic dessert if you use sugar-free gelatin and sugar-free whipped topping.

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