Strawberry Jell-O Parfaits
Strawberry Jell-O Parfaits are a light and effortless dessert recipe! You only need 4 ingredients to make these nostalgic, fruity treats!
A FRUITY, EASY DESSERT
For a cool and creamy after-dinner treat, nothing beats a classic dessert like Strawberry Jell-O Parfaits. They are easy to make with only a few basic ingredients. We used to eat these all the time as a kid. You can easily switch up the flavors too. If you’ve never made these before then now is the time to try! I think these are the perfect summertime dessert because they are so light and you don’t have to bake anything! Serve these up and feel like a kid again!
FREQUENTLY ASKED QUESTIONS:
To measure ice water, take a 1-cup measuring cup and add ice cubes up to the rim, making sure not to go over the brim before filling up to the 1 cup line with cold water.
Yep! To make your own homemade whipped cream, whip 1 cup heavy whipping cream with ¼ cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks are formed. Then use it in this recipe when called for. Please note: fresh whipped cream doesn’t stay as stabilized as long as Cool Whip whipped topping.
Sure, add some fresh strawberries or other berries to the jell-o layer for a unique texture.
You can store them without the extra whipped cream on top in the fridge for up to a week or you can freeze them appropriately for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- strawberry Jell-O mix – it does not have to be strawberry. You can use any flavor. I think a strawberry banana jell-o would be delicious!
- boiling water and ice water – you need the combination of both to activate the gelatin. See above FAQ on how to measure ice water properly.
- whipped topping – it doesn’t have to be the Cool Whip brand, the store brand works just fine!
- fresh strawberries – I like to use these for a pretty garnish but it’s completely optional
HOW TO MAKE STRAWBERRY JELL-O PARFAITS
Add the strawberry Jell-O mix to a heat-safe bowl. Pour in the boiling water and whisk until the jello has dissolved. Pour in the ice water and stir to combine until the ice cubes are melted. Add ¼ cup of the jello mixture to the bottom of (4) 1-cup serving bowls or mason jars or clear cups. Place in the fridge for 2 hours to set, let the remaining Jell-O sit out at room temperature during this time.
Once the 2 hours are up, add ¾ of the whipped topping to the remaining Jell-O and whisk until smooth. Evenly divide the mixture on top of the solid Jell-O. Place the jars back into the fridge for 4 hours to set.
Once ready to serve, add the renaming whipped topping on top of each parfait. Add fresh strawberries if desired.
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Strawberry Jell-O Parfaits
Ingredients
- 3 ounce package strawberry Jell-O mix
- 1 cup boiling water
- 1 cup ice water
- 8 ounce tub whipped topping (Cool Whip), divided use
- fresh strawberries, for garnish
Instructions
- Add the strawberry Jell-O mix to a heat-safe bowl. Pour in the boiling water and whisk until the jello has dissolved.
- Pour in the ice water and stir to combine until the ice cubes are melted.
- Add some of the jell-o mixture into the bottom of (4) 1-cup serving bowls or mason jars or clear cups. You'll add about 1/4 cup of the jell-o to each jar or cup.
- Place in the fridge for 2 hours to set, let the remaining Jell-O sit out at room temperature during this time.
- Once the 2 hours are up, add ¾ of the whipped topping to the remaining Jell-O and whisk until smooth.
- Evenly divide the mixture on top of the solid Jell-O.
- Place the jars back into the fridge for 4 hours to set.
- Once ready to serve, add the renaming whipped topping on top of each parfait. Add fresh strawberries if desired.
Notes
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- To measure ice water, place ice cubes into a 1-cup measuring cup, but do not go over 1 cup. Fill until the 1 cup line with cold water.
- Make this any flavor you’d like by switching out the jello.
- You can also use fresh whipped cream. Whip 1 cup heavy whipping cream with ¼ cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks are formed. Continue on with the recipe as written.
- Keep in the fridge for up to 1 week. Freeze for up to 3 months.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Have you ever made this in a 9×13 Pyrex type of dish? I am hoping to make it for Sunday Family dinner.