From Paulette Vickery's Recipe Collection
JELLO: FRESH FRUIT PARFAYS
desserts, fruits
1 cup frush fruit
3/4 cup boiling water
1 pkg gelatin, any flavor, small
1/2 cup cold water
1 single ice cubes
3/4 cup cool whip
Divide fruit among 6 parfay glasses. Stir boiling water into gelatin in a medium bowl, until completely dissolved. Mix cold water and ice cubes to make 1 1/4 cups. Add to gelatin, stirring until slightly thickened. Remove any remaining ice. Measure 3/4 cup of gelatin, and pour into parfay glasses. Refrigerate for 1 hour, or until set, but not firm. Stir cool whip into remaining gelatin with a wire wisk until smooth. Spoon over gelatin in glasses. Refrigerate 1 hour, or until firm. Garnish as desired.
Yield: 6 servings
** **