Parfaits De Gelatina Jell O De Fresa Food

PALETAS DE GELATINA JELL-O SABOR A FRESA

Steps:

• Agrega el agua hirviendo a la gelatina en polvo mezclada con el azúcar en un tazón mediano; revuelve durante 2 min. o hasta que la gelatina esté completamente disuelta. Incorpórale el agua fría.
• Viértela en 6 vasitos de papel o de plástico. Congélala durante 2 horas o hasta que la gelatina esté casi firme. Inserta una paleta de madera o una cucharita de plástico al centro de cada vasito.
• Congela las paletas durante 3 horas o hasta que estén firmes. Saca las paletas de los vasitos antes de servirlas.

JELL-O PARFAITS

Steps:

• Stir 1 cup of the boiling water into each flavor gelatin in separate bowls at least 2 min. until completely dissolved. Stir 1 cup of the cold water into each bowl. Pour into separate 9-inch square pans.
• Refrigerate 4 hours or until firm. Cut gelatin in each pan into 1/2-inch cubes.
• Layer alternating gelatin flavors and whipped topping in 8 dessert glasses.

GELATIN PARFAITS

Steps:

• Prepare gelatins separately according to package directions. Pour into separate ungreased 9x5-in. pans. Refrigerate until set. Cut into 1-in. cubes. , In each of six 1-1/2-cup parfait glasses or dessert dishes, layer 1/4 cup cake cubes, 1/3 cup cubed orange gelatin, 3 tablespoons whipped topping, 1/3 cup cubed lemon gelatin, 1/4 cup cake cubes and 3 tablespoons whipped topping. Combine sugar and cinnamon; sprinkle over whipped topping. Top with a cherry.

LOW FAT JELL-O PARFAITS

Steps:

• Mix both packages of jell-o with the boiling water and stir till jell-o is disolved.
• Add cold water and stir.
• Refrigerate about 4 hours or until jell-o is firm.
• Put half of the jell-o into mixing bowl and add 1 container of yogurt.
• Set mixer on a medium -low setting and blend until blended but not creamy.
• put about 2 teaspoons gramham cracker crumbs in the bottom of 6 half pint canning jars.
• Followed by about 2 tablespoons jell-o mixture.
• Follow with about 2 teaspoons graham cracker crumbs.
• Followed by about 2 tablespoons plain jell-o.
• Next 2 tablespoons of vanilla yogurt.
• Repeat layers until all ingreditents are gone.
• Wipe rims, add lids and refrigerate.
• Really I don't think the order matters.
• Just put graham crackers between each layer.

FRUIT PARFAITS

Steps:

• Place berries into 6 parfait glasses. Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add cold water and ice cubes; stir until ice is melted. Pour 3/4 cup evenly over berries. Refrigerate 20 min. or until gelatin is set but not firm. Meanwhile, let remaining gelatin stand at room temperature until cooled and ready to be used.
• Add 1 cup COOL WHIP to remaining gelatin; stir with whisk until blended. Spoon over gelatin in glasses.
• Refrigerate 1 hour or until firm. Serve topped with remaining COOL WHIP.

PARFAIT JELL-O® DE FRESA CON MANGO

Steps:

• Mezcla el agua hirviendo con la gelatina en polvo en un tazón mediano; revuelve durante 2 min. hasta disolverla del todo. Incorpórale el agua fría; viértela en una fuente cuadrada de 8 pulgs. Refrigérala durante 3 horas o hasta que esté firme.
• Corta la gelatina en 36 cubitos.
• Pon 1/3 taza de mango en cada una de 6 copas para postre helado. Ponles encima 1 cda. del COOL WHIP y 6 cubitos de gelatina. Finalmente, ponles el COOL WHIP restante y el coco rallado.

PARFAITS TRICOLOR DE MORA AZUL Y FRESAS

Steps:

• Agrega agua hirviendo a la gelatina en un tazón grande; revuélvela 2 min. hasta que se termine de disolver. Incorpora el agua fría. Vierte esto en 9 vasos para parfaits o para postres.
• Refrigera los postres 4 horas o hasta que se endurezcan.
• Pon 2 tazas de cobertura COOL WHIP sobre los postres; corónalos con las moras y el resto de la cobertura COOL WHIP.