Orange and Cream Gelatin Parfait

Total Time:
3 hrs, 15 mins
Prep Time:
15 mins
Cook Time:
3 hrs
8 servings
Dish Size:
1.5 Quart
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April 4, 2012
Tara’s Tidbits®

You can make a Strawberries and Cream Parfait by replacing the orange gelatin with strawberry gelatin, the Mandarin oranges with 3/4 cup of sliced strawberries, and the Mandarin orange juice with 1/2 cup cold water or white grape juice.

This parfait is a really light and refreshing dessert that you can easily prepare in advance to lighten your load come dinnertime. Cut into squares and serve from the temp-tations® baking dish into clear beverage or wine glasses for the best presentation! - Tara


  • 2 boxes (3 ounces each) orange-flavored gelatin, may use sugar-free
  • 1 can (8-10 ounces) Mandarin oranges
  • 2/3 tub (8 ounces) non-dairy whipped topping, regular or light, thawed
  • Fresh orange zest, optional


  1. Place 1 1/2 cups of water in a 1.5-quart temp-tations® baking dish and microwave for 2 minutes, until boiling hot.
  2. Add 1 box of the orange gelatin to the boiling water and stir for 2 minutes, until completely dissolved.
  3. Drain the juice from the can of Mandarin oranges into the hot gelatin mixture, stirring to combine, and then drop the Mandarin oranges into the gelatin evenly. Refrigerate for 1 hour, or until almost completely set.
  4. Prepare the second box of gelatin in a large temp-tations® mixing bowl by stirring it into 3/4 cup of boiling water for 2 minutes. Add 3/4 cup of ice cold water and stir. Place in freezer for 15 minutes, just until very cool, but not set.
  5. Place the non-dairy whipped topping into a blender and cover with the cooled gelatin from the mixing bowl. Pulse blender 4-5 times, just until smooth.
  6. Pour this second, creamy mixture, over the refrigerated Mandarin orange gelatin and refrigerate all for 2 hours, or until well set. Serve sprinkled with fresh orange zest, if desired.
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