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JELL-O Strawberry Parfaits
JELL-O Strawberry Parfaits

JELL-O Strawberry Parfaits

9 Review(s)
Cook Minutes 2 Hr 30 Min
Prep : 15 Min Cook: 2 Hr 15 Min
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4 Servings
Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup boiling water
1 pkg. (85 g) Jell-O Strawberry Jelly Powder
2 cups ice cubes
1 cup fresh strawberries, divided
3/4 cup thawed Cool Whip Whipped Topping
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How do I make it ?
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Step 1
Add boiling water to jelly powder in medium bowl; stir 2 min. until completely dissolved. Add ice; stir until jelly is slightly thickened. Remove any unmelted ice.
Step 2
Lean 4 parfait glasses, at an angle, against sides of muffin pan cups. Reserve 4 strawberries for garnish. Slice remaining berries; stir into jelly. Spoon into tilted glasses. Refrigerate 2 hours or until jelly is firm.
Step 3
Top with Cool Whip and reserved berries before serving.
Kraft Kitchen Tips!
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Variation
Prepare in parfait glasses or dessert dishes as directed except do not tilt the glasses before refrigerating.
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Substitute
Substitute fresh blueberries for the sliced strawberries.
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How to Pipe Cool Whip into Parfait Glasses
Spoon Cool Whip into resealable plastic bag. Cut small piece off one bottom corner of bag. Twist top of bag, then gently squeeze bag (from top) to pipe Cool Whip onto parfaits.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
130
Calories From Fat
0
% Daily Value
Total fat 3 g
5 %
Saturated fat 2.5 g
13 %
Cholesterol 0 mg
Sodium 80 mg
3 %
Total carbohydrate 25 g
8 %
Dietary fibre 1 g
4 %
Sugars 23 g
Protein 2 g
Vitamin A
0 %
Vitamin C
40 %
Calcium
0 %
Iron
2 %
Servings
4 servings, 3/4 cup (175 mL) 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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