Jello Parfait

These easy Jello Parfaits are creamy, colorful, fruity, and perfect for parties, holidays, BBQs and summer treats. A fun no-bake layered dessert that's make-ahead friendly, that everyone loves.

Prep Time20

Chill Time, divided1 50

Total Time2 10

Servings:

Calories: 323kcal

Author: Karin and Ken

Ingredients

2 boxes (3 oz) jello or 85g each (any flavour), divided
2 cups boiling water or 16 fl.oz, 500ml, divided
1 cup cold water or 8 fl.oz, 250ml
½ brick (4 oz) cream cheese or 113g, room temperature
1 tub (8 oz) whipped topping or 227g, divided

Garnish

sprinkles
mint leaves
fresh fruit
graham crackers or cookies crushed
toasted coconut
citrus zest
candy pearls
mini marshmallows
chocolate shavings

Instructions

In a medium mixing bowl or a large glass measuring cup, whisk one package of jello with 1 cup boiling water. Stir until all of the granules have completely dissolved. Once the powder has dissolved, add 1 cup of cold water.
Divide the mixture evenly among your serving dishes. Fill each one only halfway or so. Pop them in the fridge to chill until firm. This could take between 30-60 minutes depending on the size of serving dish you use.
Once the first layer is firm, start on the second layer. In your medium mixing bowl, combine the second box of jello with 1 cup boiling water. Whisk until the jello mix has completely dissolved. Cool for 15 or 20 minutes in your fridge, no longer, until the jello is cool and not set.
Pour the jello mixture into your blender. Add the cream cheese and 4 oz or half of the whipped topping. Pulse on high speed until completely smooth.
Divide the mixture among your serving dishes and carefully pour or spoon it over the first layer. Pop them in the fridge to chill for 30 minutes or so. This layer won’t take as long as the first one.
Once the second layer is firm, top each parfait with the remaining whipped topping and garnish with sprinkles and mint leaves. Enjoy once topped!

Notes

Cool the second gelatin first: Warm gelatin will deflate your whipped topping and create a runny filling so make it first and set it aside until needed.
Choose clear serving glasses: The colorful layers look extra beautiful when visible.
Don’t rush chilling time: Fully set layers keep your parfaits neat instead of blending together.
Pour carefully: A spoon held over the first layer while pouring very slowing helps soften the pour and keeps layers distinct. You don't want to disturb the first layer so make sure the second layer is at room temperature. If it is too hot, you run the risk of melting the first layer.
Pipe the whipped topping: Using a piping bag or resealable bag with the corner cut off to add the topping gives these parfaits a bakery-worthy presentation.
Add topping just before serving: Fresh toppings stay prettier and crisper this way.

Nutrition