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Raspberry Mousse Parfaits

  • 1 Tbsp. unflavored gelatin
  • 2 Tbsp. cold water
  • 1/4 c. boiling water
  • 2 c. heavy whipped cream or Rich's cream
  • 3/4 c. sugar
  • 1 Tbsp. raspberry gelatin powder
  • 2 Tbsp. seedless raspberry jam
  • angel food cake, brownies, or pound cake, cubed


In a small bowl, soften unflavored gelatin in cold water. Add boiling water and stir to dissolve. Cool 10 minutes. In large bowl, beat cream until thickened and only soft peaks beginning to form. With mixer running, slowly add sugar, gelatin powder, jam and cooled gelatin. Continue beating until stiff peaks form. Layer in parfait dishes with cake cubes of choice. Serves 8-10.