Difference between revisions of "Caramel Parfaits"
m (Bot: Fixing redirects) |
RealRecipes (talk | contribs) m (Text replace - "Category:Nondairy topping Recipes" to "Category:Vegan recipes") |
||
| (2 intermediate revisions by the same user not shown) | |||
| Line 16: | Line 16: | ||
==contributed by :== * [http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group] | ==contributed by :== * [http://Groups.Yahoo.Com/Group/Catsrecipes/ Catsrecipes Y-Group] | ||
| − | [[Category: | + | [[Category:North American cuisine]] |
| − | [[Category: | + | [[Category:Vegan recipes]] |
[[Category:Gelatin Recipes]] | [[Category:Gelatin Recipes]] | ||
Latest revision as of 17:02, 11 April 2012
Caramel Parfaits
- 1 Cup Boiling water
- 1 Box Instant orange gelatin (3 Oz)
- 1 Cup Cold water
- 4 Containers (3.5 Oz. Each) Prepared Butterscotch Flavored Pudding(kraft Handi Snacks)
- 1 Cup Frozen Whipped Topping, Thawed (Cool Whip)
Combine Boiling water And gelatin Mix in Large Bowl; Stir Until gelatin Dissolves. Stir Cold water Into gelatin. Divide gelatin Equally Among 8 Parfait or Champagne Glasses. Refrigerate For 2 Hours or Until gelatin is Set. Spoon Butterscotch Pudding on Top of gelatin in Glasses, Dividing Equally. Spoon 2 T. of Whipped Topping Over Pudding in Each Glass. Decorate Whipped Topping With Assorted Halloween Candies if Desired.
Makes 8
Source: Unknown
==contributed by :== * Catsrecipes Y-Group
