Tropical Lime Parfaits

1. 1

   Add hot water to gelatin mix; stir until gelatin is completely dissolved.

2. 2

   Cool to room temperature, stirring occasionally.

3. 3

   (Do not allow gelatin to thicken.)

4. 4

   Place cream cheese in 12-qt.

5. 5

   mixer bowl fitted with paddle attachment.

6. 6

   Beat 1 to 2 min.

7. 7

   or until creamy.

8. 8

   Gradually add gelatin, beating until well blended after each addition.

9. 9

   Add 3 qt.

10. 10

    of the whipped topping (or 3 cups of the whipped topping for trial recipe) and the lime zest; beat on low speed just until blended.

11. 11

    Layer 1 Tbsp.

12. 12

    each of the cookie crumbs, nuts and coconut in each of 32 parfait glasses (or in each of 8 parfait glasses for trial recipe); top each with 1/2 cup of the cream cheese mixture.

13. 13

    Repeat all layers.

14. 14

    Top with 1 Tbsp.

15. 15

    each of the cookie crumbs, nuts and coconut; cover.

16. 16

    Refrigerate 1 to 2 hours.

17. 17

    Top each with 1 Tbsp.

18. 18

    of the remaining whipped topping and 1 whole cookie just before serving.

* Per serving · 4 servings · Values may vary.