Topaz Parfait Recipe
Ingredients
| 1 cup brewed MAXWELL HOUSE® or YUBAN® Coffee | ||
| Gelatin package | 1 | |
| Granulated Sugar | 1/3 Cup (16 tbs) | |
| Cold water | 1/2 Cup (16 tbs) | |
| 1/4 cup brandy or dark rum | ||
| Brown sugar | 2 Tablespoon | |
| 1 tablespoon brandy or dark rum | ||
| 1 3/4 cups thawed COOL WHIP® Non-Dairy Whipped Topping | ||
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.
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.
Chef
