Easter Jello Parfait Pastel (Printable Version)

# What You'll Need:

→ Gelatin Layers

01 - 1 package (85 g) lime flavored gelatin powder
02 - 1 package (85 g) grape flavored gelatin powder
03 - 1 package (85 g) strawberry flavored gelatin powder
04 - 1 package (85 g) lemon flavored gelatin powder
05 - 1 package (85 g) berry blue flavored gelatin powder

→ Liquid Components

06 - 1 litre boiling water, divided equally between gelatin flavors
07 - 310 ml cold water, divided equally between gelatin flavors
08 - 400 ml sweetened condensed milk

→ Cream Layer

09 - 1.2 litres whipped topping (Cool Whip or whipped cream), divided

→ Decorative Elements (optional)

10 - Gel food coloring as desired
11 - Assorted sprinkles or candy-coated chocolate eggs for garnish

# Step-by-Step Directions:

01 - Place each gelatin powder into a separate mixing bowl. Add approximately 180 ml boiling water to each bowl and stir thoroughly until the powder is fully dissolved.
02 - Stir 60 ml cold water and 80 ml sweetened condensed milk into each bowl of dissolved gelatin, mixing until homogeneous. Chill bowls in the refrigerator for 10 minutes until slightly thickened.
03 - Once gelatin mixtures begin to thicken, fold 240 ml whipped topping into each bowl until smooth and pastel-colored. Chill mixtures again for 30–60 minutes to further set.
04 - Remove bowls from the refrigerator. Spoon or pipe alternating colored gelatin mixtures into eight 250 ml transparent cups or glasses, creating distinct pastel layers.
05 - Add a generous layer of plain whipped topping to the assembled parfaits. Garnish with decorative sprinkles or Easter-themed candy, if desired.
06 - Refrigerate parfaits until ready to serve. Enjoy chilled.

# Helpful Notes:

01 - Avoid using fresh pineapple, kiwi, papaya, guava, or mango, as these fruits contain enzymes that can prevent the gelatin from setting.
02 - Parfaits can be prepared up to 5 days in advance and stored in an airtight container in the refrigerator.
03 - For easiest assembly, transfer gelatin mixtures into piping or zip-top bags and layer by snipping the corners.

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