Recipe - Jell-O Parfait

3 ounce Lime JellO
3 ounce Cherry JellO
3 ounce Lemon JellO
One half cup ;Water, boiling
10 ounce Pineapple, crushed; juice
reserved
One half pt Sour cream
One fourth cup Pecans; coarsely cut
4 ounce Maraschino cherries; drained
Whipped cream

Prepare lime JellO according to package instructions; pour into an 8x8
oiled pan. Refrigerate two hours, or until set. Dissolve the lemon JellO
in boiling water. Mix pineapple, sour cream, nuts and cherries, and add to
JellO. Spread carefully on top of congealed lime JellO; refrigerate
again until set. Prepare cherry JellO, and quickly cool to room
temperature, then pour gently on top of the lemon layer, being careful not
to pour so quickly that the layers mix. You're trying to achieve a
"geological" effect when the parfait is cut or sliced up .

Refrigerate until all layers are set. Cut into squares and serve topped
with whipped cream.

Sam Waring

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini