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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
Method
- Add hot water to gelatin mix; stir until completely dissolved.
- Pour into full-size hotel pan (or into 1/4-hotel pan for trial recipe).
- Refrigerate 30 min.
- or until gelatin is thickened but not set.
- Fold whipped topping into 3 cups of the gelatin (or into 1/2 cup of the gelatin for trial recipe).
- 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.
- Refrigerate 2 hours or until gelatin is firm.
