Description
A pastel, no-bake, layered treat that’s whimsical, colorful, and perfect for Easter. Gluten-free, fun, and surprisingly simple to make!
Ingredients
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½ package each (3 oz) strawberry, grape, lemon, and berry blue gelatin
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3 cups boiling water (divided)
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1⅓ cups cold water (divided)
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16 oz thawed whipped topping (or sweetened whipped cream)
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Whipped cream, pastel sprinkles, and Bunny Peeps for garnish
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5 (8-oz) mason jars or clear cups
Instructions
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Dissolve Gelatin
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Divide each gelatin flavor into 4 bowls. Add ¾ cup boiling water to each; whisk until fully dissolved. Stir in ⅓ cup cold water per bowl.
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Slightly Chill
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Refrigerate each bowl for 20–30 minutes until the mixture thickens slightly, like syrup.
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Create the Mousse
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Fold in about 1 cup whipped topping into each gelatin bowl, gently combining to keep it airy and smooth.
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Chill for Layering
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Return to fridge 1–1.5 hours until thick and spoonable.
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Layer the Parfaits
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Use piping bags (or a zip-top bag with the corner snipped). Pipe 1-inch layers into jars in your desired order, tapping jars gently after each layer to remove air bubbles.
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Final Chill
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Cover jars loosely and refrigerate at least 4 hours or overnight.
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Garnish & Serve
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Top with whipped cream, sprinkles, and a bunny Peep before serving.
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Notes
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Tropical Bunny: Pineapple, lime, mango, berry blue gelatin; top with toasted coconut and a pineapple chunk.
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Sherbet Dream: Fold blended raspberries or strawberries into the corresponding gelatin layer.
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Bunny Bait Crunch: Add crushed vanilla wafers or graham crackers between layers.
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Adult Elegance: Replace 2 tbsp cold water per layer with liqueur (Chambord, limoncello).
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Vegan/DF: Use agar-agar and non-dairy whipped topping; ensure toppings are vegan-friendly.