The recipe Strawberry Jello Parfait

Made From Scratch Recipes

Strawberry Jello Parfait recipe is a Side Dish meal that takes 2 minutes to make. If you enjoy for Side Dish, you will like Strawberry Jello Parfait!

Strawberry Jello Parfait

Strawberry Jello Parfait Recipe
Strawberry Jello Parfait

Light and guilt free

What Course Is Strawberry Jello Parfait?

Strawberry Jello Parfait is for Side Dish.


How Long Does Strawberry Jello Parfait Recipe Take To Prepare?

Strawberry Jello Parfait takes 45 minutes to prepare.


How Long Does Strawberry Jello Parfait Recipe Take To Cook?

Strawberry Jello Parfait takes 2 minutes to cook.


How Many Servings Does Strawberry Jello Parfait Recipe Make?

Strawberry Jello Parfait makes 6 servings.


What Are The Ingredients For Strawberry Jello Parfait Recipe?

The ingredients for Strawberry Jello Parfait are:

1 box Strawberry flavored Sugar Free gelatin
3/4 c. fresh sliced strawberries
1/2 C. Cool Whip Lite
2 Tbs. low fat cream cheese


How Do I Make Strawberry Jello Parfait?

Here is how you make Strawberry Jello Parfait:

Make gelatin according to package directions, using ice in place of cold water to speed up the setting process. Set aside. Mix Cool Whip and cream cheese together, and gradually add 1/2 of the gelatin. Set aside. Divide the strawberries between 6 small 1/2 c. dishes. Carefully pour the remainder of the plain gelatin into each dish over strawberries. Chill for about 20 minutes. Once set, carefully spoon the gelatin, cream cheese mixture equally between each and let set again. Just before serving, you can garnish with a dollop of Cool Whip and a strawberry. Makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user LADONAB.


What's The Nutritional Info For Strawberry Jello Parfait?

The nutritional information for Strawberry Jello Parfait is:

  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 56.4
  • Total Fat: 0.9 g
  • Cholesterol: 2.8 mg
  • Sodium: 53.1 mg
  • Total Carbs: 1.8 g
  • Dietary Fiber: 0.5 g
  • Protein: 1.6 g

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