Divide fruit among 6 dessert glasses.

Stir boiling water into gelatin in medium bowl at least 2 minutes until completely dissolved. Mix cold water and ice cubes to make 1 1/4 cups. Add to gelatin, stirring until slightly thickened. Remove any remaining ice.

Measure 3/4 cup of the gelatin; pour into dessert glasses. Refrigerate 1 hour or until set but not firm (should stick to finger when touched and should mound).

Stir whipped topping into remaining gelatin with wire whisk until smooth. Spoon over gelatin in glasses.

Refrigerate 1 hour or until firm. Store leftover parfaits in refrigerator.

This recipe yields 6 servings. Serving size: 1/6 recipe.

Exchanges Per Serving: 1/2 Fruit.

Nutrition Facts: Calories 35; Total Fat 1.5g; Saturated Fat 1g; Cholesterol 0mg; Sodium 55mg; Carbohydrate 5g; Dietary Fiber ~~lt1g; Sugars 3g; Protein 1g.