Ingredients
- 1 box, 3 ounces, blue berry gelatin dessert mix
- 1 cup boiling water
- 1/2 cup cold water
- 1 cup ice cubes
- 6 clear plastic cups, 9 fluid ounces each
- 12 chocolate sandwich cookies, crushed into fine crumbs
- 1 can, 13 ounces, whipped topping, thawed in the refrigerator
- 12 small gummy fish or other soft ocean-shaped candies
- 6 small candy pearls or round candies, optional for bubbles
- 6 clean teaspoons, for mixing and layering
- 1 large heat-safe bowl, 6-cup capacity
- 1 medium measuring cup, 2-cup capacity
- 1 large resealable bag, 1-gallon size, for crushing cookies
- 1 rolling pin or sturdy drinking glass, for crushing cookies
- 1 rimmed baking sheet, 12 by 18 inches, to hold the cups
- 1 clean kitchen towel, for steadying the cups
- 1 sheet parchment paper, 12 by 16 inches, optional for easier cleanup
Instructions
- Cover your table with the parchment paper or a clean towel before you begin.
- Set the six clear cups on the rimmed baking sheet.
- Place the sandwich cookies in the resealable bag and crush them with the rolling pin until the pieces look like coarse sand.
- Pour the blue gelatin mix into the heat-safe bowl. Add the boiling water and stir for about 2 minutes until the crystals dissolve.
- Stir in the cold water, then add the ice cubes and keep stirring until the gelatin cools and the ice melts, about 3 to 5 minutes.
- Pour about 1/4 cup of the cooled gelatin into each cup.
- Refrigerate the cups on the baking sheet for 30 to 40 minutes, just until the gelatin feels softly set.
- Spoon about 2 tablespoons of crushed cookie crumbs into each cup.
- Add about 2 tablespoons of whipped topping to each cup.
- Place 2 gummy fish into each cup, pressing them lightly into the whipped topping.
- Pour the remaining cooled gelatin evenly over the six cups.
- Refrigerate the parfaits for 2 to 3 hours until the top feels firm.
- Top each parfait with 1 tablespoon of whipped topping just before serving. Add any remaining cookie crumbs or a single candy pearl.
Notes
Use adult supervision for boiling water and let an adult carry the bowl and baking sheet if children help. Keep everything clean and food safe.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
