Ingredients
1 package (3 ounces) lemon gelatin1 package (3 ounces) orange gelatin3 cups cubed pound cake (1-inch cubes)2-1/4 cups whipped topping2 tablespoons sugar1/8 teaspoon ground cinnamon6 maraschino cherries with stems
Preparation
Prepare gelatins separately according to package directions. Pour into separate ungreased 9x5-in. pans. Refrigerate until set. Cut into 1-in. cubes.
In each of six 1-1/2-cup parfait glasses or dessert dishes, layer 1/4 cup cake cubes, 1/3 cup cubed orange gelatin, 3 tablespoons whipped topping, 1/3 cup cubed lemon gelatin, 1/4 cup cake cubes and 3 tablespoons whipped topping. Combine sugar and cinnamon; sprinkle over whipped topping. Top with a cherry.
