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Wiggly Watermelon Parfait
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Wiggly Watermelon Parfait

45 Min(s)
15 Min(s) Prep
30 Min(s) Cook
A green-tinted whipped topping “rind” holds watermelon-flavored gelatin and chopped chocolate “seeds” for a fun summer dessert.
What You Need
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4 servings
Original recipe yields 4 servings
1 cup thawed COOL WHIP Whipped Topping
3 drops green food coloring
1 cup boiling water
1 pkg. (3 oz.) JELL-O Watermelon Flavor Gelatin
2 cups ice cubes
1 oz. BAKER'S Semi-Sweet Chocolate, chopped
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Let's Make It
1
Mix COOL WHIP and food coloring until blended; spoon evenly into 4 freezerproof dessert dishes to resemble the rind of watermelon pieces as shown in photo. Freeze until ready to use.
2
Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice; stir 5 min. or until gelatin is slightly thickened. Remove any unmelted ice.
3
Spoon gelatin into prepared dessert dishes. Insert chocolate pieces into gelatin to resemble watermelon seeds. Refrigerate 30 min. or until gelatin is firm.
Kitchen Tips
Tip 1
Substitute
Substitute 1 Tbsp. BAKER'S Semi-Sweet Chocolate Chunks for the chopped chocolate.
Tip 2
Variation
This recipe can be changed to fit any holiday. Prepare as directed, tinting the COOL WHIP orange for Halloween and using JELL-O Orange Flavor Gelatin. Or for Christmas, tint the COOL WHIP red and use JELL-O Lime Flavor Gelatin, or tint the COOL WHIP green and use any red color gelatin.
Nutrition
Calories
170
Calories From Fat
0
% Daily Value*
Total Fat 6g
8%
Saturated Fat 4.5g
23%
Trans Fat 0g
Cholesterol 0mg
Sodium 85mg
4%
Total Carbohydrates 28g
10%
Dietary Fibers 1g
4%
Sugars 25g
50%
Protein 2g
4%
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
4 servings
* 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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