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Topaz Parfait

sweet.chef's picture
Ingredients
  Brewed coffee 1 Cup (16 tbs) (Maxwell House ® Or Yuban®)
  Lemon flavored gelatin 4 Ounce (1 Package Of 4 Serving Size, Jell-O® Brand)
  Granulated sugar 1⁄3 Cup (5.33 tbs)
  Cold water 1⁄2 Cup (8 tbs)
  Brandy/Dark rum 1⁄4 Cup (4 tbs)
  Brown sugar 2 Tablespoon
  Brandy/Dark rum 1 Tablespoon
  Non dairy whipped topping 1 1⁄4 Cup (20 tbs), thawed (Cool Whip®)
Directions

Bring coffee to a boil.
Add gelatin and granulated sugar; stir until dissolved.
Add cold water and the 1/4 cup brandy.
Pour into 8-inch square pan.
Chill until firm, about 4 hours.
Cut gelatin into cubes or flake with fork.
Fold brown sugar and the 1 tablespoon brandy into whipped topping.
Layer gelatin cubes and topping in parfait glasses or top cubes in dessert glasses with topping.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Chilling
Interest: 
Party

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