After I made my Jello pie, I wanted to do more Jello desserts - by which I mean that I had an extra package of Jello left over. I decided that I would try my hand at making a layered dessert because some of them just look too interesting to pass up and I've never actually attempted one before.
As it turns out, they're very easy to make. Gelatin doesn't set up at room temperature, so the layers-to-be can sit out while you wait for things to set up. The initial time involved is about 2 minutes, after which you can do household things (or blog) while you wait to pour on the next layer.
Unlike the pie, this Jello dessert actually tasted pretty good. I attribute this to the facts that no blue Jello was used and raspberry is much less sweet than strawberry. I couldn't really taste any flavor from the yogurt, but the yogurt layer was somewhat milder in flavor than the pure Jello layer. I actually ate the whole serving - and rather enjoyed it. It seemed very nostalgic and was nicely cool on a hot (101°F+) day.
Yes, that is Cool Whip on top of the parfait, but I had extra left over from making the pie and it looked pretty in the photo. I don't necessarily recommend using Cool Whip as a dessert topping and can say with certainty that I won't be purchasing it again until my next Jello project - which could be some time from now. I will note, however, that it doesn't taste too bad with blueberries, not to mention that it added the crucial, 4th of July "white" element, to my red, white and blue dessert.Raspberry Jello Parfaits
2-1/2 cups boiling water
1 lg pkg. or 2 sm pkgs. (8-servings) JELL-O Raspberry Gelatin (Sugar Free or Regular)
1/2 cup plain yogurt
Stir the boiling water into the raspberry flavor gelatin in a medium bowl (bowl #1) until gelatin is completely dissolved (2 minutes).
Pour half of the gelatin into another medium bowl (bowl #2)and refrigerate for 10 minutes, until slightly cooled. When cooled, stir in 1/2 cup yogurt and let the bowl sit on the countertop.
Pour half of the gelatin from bowl #1 into the bottom of four large glasses or dessert cups. Refrigerate until set, but not firm (15-20 minutes).
Pour half of the gelatin from bowl #2, distributing it evenly between cups, on top of the first layer. Refrigerate for 5-10 minutes, until set, then repeat with the remaining jello in bowl #1 and #2.
Refrigerate until firm and ready to serve. Garnish with whipped cream and berries.