Christmas Jello Parfait Cups
These individual dessert cups show off three distinct layers: a translucent red gelatin base, a pale whipped gelatin middle, and a white whipped topping finish. Strawberry or cherry gelatin provides the red color, while clear cups keep the layers visible.
The timing depends on how quickly the gelatin chills. Wait until the red base is firm before adding the middle layer, and fold the reserved gelatin with whipped topping while it is thickened but still spoonable.
Ingredients for Christmas Jello Parfait Cups
- 1 package (3 ounces / 85g) red strawberry or cherry gelatin dessert mix
- 1 cup boiling water
- 1 cup cold water
- 8 ounces thawed whipped topping (about 2 cups / 225g), for the middle layer
- About 4 ounces thawed whipped topping (about 1 cup / 115g), for finishing
Use six clear 4- to 5-ounce dessert cups. Set them on a tray before filling so they can be moved to the refrigerator without tilting. If your gelatin package calls for a different amount of water, follow its directions and reserve a portion of the prepared gelatin for the middle layer.
How to Make Christmas Jello Parfait Cups
- Dissolve the gelatin: Whisk the gelatin mix into the boiling water until no crystals remain. Stir in the cold water and let the mixture cool briefly, until it is no longer steaming hot.
- Set the red bases: Divide about one-third of the gelatin among the six cups. Pour the rest into a shallow bowl and refrigerate it separately. Chill the cups for about 1 1/2 to 2 hours, until the red layer is firm and does not ripple when a cup is moved gently.
- Check the reserved gelatin: Once it has cooled, check it every 10 to 15 minutes. It may take about 30 to 60 minutes to become cold and thick enough to coat a spoon while remaining soft enough to fold. If it sets completely, let it soften until spoonable before folding; avoid overheating it.
- Make the pale layer: Gently fold the 8 ounces of whipped topping into the thickened gelatin until no large streaks remain. The mixture should hold a soft mound on a spoon. If it is too loose to layer, chill it for 10 to 20 minutes and check again.
- Fill and chill: Spoon or pipe the pale mixture over the fully set red bases. Refrigerate for about 1 to 2 hours, until the pale layer is cold and stable.
- Finish: Spoon or pipe the remaining whipped topping onto the cold cups. Keep refrigerated until serving.
How to Keep the Layers Distinct
If the red base still shifts or ripples, the pale mixture can sink into it. Likewise, reserved gelatin that is still fluid will make a loose middle layer. Use the set and spoonable-texture cues rather than relying only on the clock; cup size and refrigerator temperature can affect chilling time.
Serving and Storage
Serve the cups cold. For the freshest-looking peaks, add the final whipped topping closer to serving time. For another individual holiday dessert, try Grinch Cheesecake Dessert Cups.
Keep the cups refrigerated, and cover them once fully chilled. There is no established storage window for this recipe, so use them while the layers and topping still look fresh. Freezing may change the texture of both the gelatin and whipped topping.
Nutrition
Approximate nutrition per cup, based on 6 servings: 210 calories, 2g protein, 10g fat, and 26g carbohydrates. Approximate nutrition per 100g: 140 calories, 1g protein, 6g fat, and 17g carbohydrates. Values vary by gelatin and whipped topping brand.
Christmas Jello Parfait Cups
Equipment
- Six clear 4- to 5-ounce dessert cups
- Tray
- Shallow bowl
- Whisk
Ingredients
For the Layers
- 1 package (3 ounces / 85 g) red strawberry or cherry gelatin dessert mix
- 1 cup boiling water
- 1 cup cold water
- 8 ounces thawed whipped topping (about 2 cups / 225 g), for the middle layer
- About 4 ounces thawed whipped topping (about 1 cup / 115 g), for finishing
Instructions
- Whisk the gelatin mix into the boiling water until no crystals remain.
- Stir in the cold water and let the gelatin cool briefly until it is no longer steaming hot.
- Set the six cups on a tray. Divide about one-third of the gelatin among the cups.
- Pour the remaining gelatin into a shallow bowl and refrigerate it separately.
- Refrigerate the cups for about 1 1/2 to 2 hours, until the red layer is firm and does not ripple when gently moved.
- Check the reserved gelatin every 10 to 15 minutes after it has cooled. Chill it until cold and thick enough to coat a spoon but still soft enough to fold, about 30 to 60 minutes.
- If the reserved gelatin sets completely, let it soften until spoonable. Avoid overheating it.
- Gently fold 8 ounces of whipped topping into the thickened gelatin until no large streaks remain.
- If the pale mixture is too loose to layer, chill it for 10 to 20 minutes and check again.
- Spoon or pipe the pale mixture over the set red layers.
- Refrigerate the cups for about 1 to 2 hours, until the pale layer is cold and stable.
- Spoon or pipe the remaining whipped topping onto the cups and keep refrigerated until serving.
Tips
- Use clear cups to show off the layers.
- Set the cups on a tray before filling so they can be moved without tilting.
- Wait until the red base is firm before adding the pale layer.
- Fold the whipped topping into the reserved gelatin when it is thickened but still spoonable.
- Use the texture cues rather than relying only on chilling times, which vary with cup size and refrigerator temperature.
Variations
- Cherry Jello Parfait Cups: Use cherry gelatin dessert mix instead of strawberry.