These mini black cherry parfaits are so beautiful, easy, light, tasty, and refreshing! If you look closely, you can see layers of rosy pink. This is one of those no-bake desserts you are going to love and the kids say it’s one of the best cherry desserts.
For this dessert, you only need three ingredients plus whipped cream and cherries for garnish! I’ve used berry blend juice. The grocery store didn’t have cherry juice and they only had black cherry JELL-O. You can use a different flavor. Feel free to try different flavors and fruits.
Mini Black Cherry Parfait Dessert
Black Cherry Parfait Ingredients:
- 1 – (3-ounce) pkg. black cherry JELL-O
- 3/4 cup boiling water
- 1/2 cup cold berry blend juice
- Ice cubes
- 1/2 cup heavy cream – freshly whipped to stiff peaks
- Whipped Cream and Maraschino Cherries for garnish
Directions:
Dissolve the gelatin in boiling water.
Pour the gelatin liquid into a blender container.
Add enough ice cubes to the fruit juice to measure 1-1/4 cups.
Add the ice and juice to the blender container. Stir until the ice cubes are partially melted.
Cover and blend at high speed for 10 seconds. Pour about 1/2 – inch of the mixture into the bottoms of 6 mini dessert dishes.
Add the whipped topping, cover, and blend for 15 seconds.
Pour the rest of the gelatin mixture into the 6 mini dessert glasses. Chill for 1 hour until set. Garnish with whipped cream and stemmed maraschino cherries.
The result is six delightfully frothy and light rosy pink desserts. Who could resist finishing a meal with one of these? How about a mini berry parfait? ◄ Click here for the recipe.
Mini Black Cherry Parfait Dessert
Ingredients
- 1 - (3-ounce) pkg. black cherry JELL-O
- 3/4 cup boiling water
- 1/2 cup cold berry blend juice
- Ice cubes
- 1/2 cup heavy cream - freshly whipped to stiff peaks
- Whipped Cream and Maraschino Cherries for garnish
Instructions
First, dissolve the gelatin in boiling water.
Pour the gelatin liquid into a blender container.
Add enough ice cubes to the fruit juice to measure 1-1/4 cups.
Add the ice and juice to the blender container. Stir until the ice cubes are partially melted.
Cover and blend at high speed for 10 seconds. Pour about 1/2 - inch of the mixture into the bottoms of 6 mini dessert dishes.
Add the whipped topping, cover, and blend for 15 seconds.
Pour the rest of the gelatin mixture into the 6 mini dessert glasses. Chill for 1 hour until set. Garnish with whipped cream and stemmed maraschino cherries.
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