Homemade Whipped Cream: Start by placing your whipping cream in the large bowl of a mixer. Beat on high speed and as it is mixing, you can slowly add the remaining ingredients. Continue whipping cream until it becomes the consistency you want. Keep chilled in fridge until you are ready to use it.
Now it’s time to get your jello ready. Using both boxes of Jello, follow the directions on the back for Quick Set jello, doubling the amounts, of course. Stir the ice around in the bowl for about 5 minutes until the jello has thickened and remove any left over ice that didn’t melt. It should be jelled enough to scoop out on a spoon.
Start by placing a few spoonfuls of jello in the bottom of your parfait glass, then take your whipped cream from the fridge and drop in a spoonful or two and press it against the side of the glass. This is going to form your cloud in the sky.
You CAN use Cool Whip to use instead of home made whipped cream (substitution will work fine but don’t try with Ready Whip because it wouldn’t be firm enough to support the Jello).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (248g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 221 (89%)|
|Amt Per Serving||% DV|
|Total Fat 24.6g||33 %|
|Saturated Fat 14.6g||73 %|
|Monounsaturated Fat 7.3g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 183.7mg||57 %|
|Sodium 61.3mg||2 %|
|Potassium 81.1mg||2 %|
|Total Carbohydrate 2.2g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 2.2g|
|Protein 4.3g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 248
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