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Uncle Sam's Red, White & Blue Parfaits
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Uncle Sam's Red, White & Blue Parfaits

4 Hr(s) 10 Min(s)
10 Min(s) Prep
4 Hr(s) Cook
Achieving perfectly patriotic desserts is as easy as layering blue and red JELL-O Gelatin with creamy, dreamy COOL WHIP.
What You Need
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10 servings
Original recipe yields 10 servings
2 cups boiling water, divided
1 pkg. (4-serving size) JELL-O Gelatin, any red flavor
1 pkg. (4-serving size) JELL-O Berry Blue Flavor Gelatin
2 cups cold water, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
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Let's Make It
1
Stir 1 cup boiling water into each flavor dry gelatin in separate large bowls 2 minutes until completely dissolved. Stir 1 cup cold water into gelatin in each bowl.
2
Pour each gelatin flavor into separate 8-inch square pans.
3
Refrigerate 4 hours or until firm. Cut gelatin in each pan into 1/2-inch cubes. Layer alternating flavors of gelatin cubes and the whipped topping in 10 dessert glasses. Store in refrigerator.
Kitchen Tips
Tip 1
Substitute
Prepare as directed, using COOL WHIP LITE Whipped Topping.
Tip 2
Variation - Red, White & Blue Parfaits
Reduce whipped topping to 2 cups. Prepare gelatin as directed. Beat 1 pkg. (8 oz.) softened PHILADELPHIA Cream Cheese and 1/3 cup sugar in medium bowl with wire whisk until well blended. Gently stir in whipped topping. Layer alternating flavors of gelatin cubes and cream cheese mixture into 10 dessert glasses.
Nutrition
Calories
130
Calories From Fat
0
% Daily Value*
Total Fat 4.5g
6%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 0mg
Sodium 75mg
3%
Total Carbohydrates 21g
8%
Dietary Fibers 0g
Sugars 19g
38%
Protein 1g
2%
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
Makes 10 servings, 1 parfait each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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