The Forgotten Diner Dessert That Once Ruled American Menus

You don't have to reinvent the wheel to add a new dessert to your repertoire. Sometimes the best place to find sweet inspiration is the past. There are so many once-popular desserts that have been forgotten simply because trends changed, not because they're anything but absolutely delicious. Reviving one is about as tasty as history lessons can get, and there's one especially fun and fruity dessert to jump into: gelatin parfaits popular at diners in the 1950s.

This is one of those no-bake vintage desserts that are easy to make. It's essentially layers of Jell-O, cream, and fruit. Some layers consisted of Jell-O mixed with evaporated milk or cream, others were classic Jell-O, and others still were whipped cream. The gelatin parfait exploded in popularity in the mid-20th century because that's when Jell-O was also at its peak — the brand had introduced more flavors than ever, and gelatin was still thought of as an exciting and luxurious ingredient. Because of mass production, it became very affordable, which is part of the reason why vintage recipes from the 1950s used so much gelatin.

It's not hard to see why the gelatin parfait became a diner classic: In every bite, you get rich yet frothy cream, jiggly and fruity Jell-O, and tart bites of real fruit. They may have fallen out of favor simply as culinary trends changed. In the second half of the 1900s, people began traveling more and discovering dishes from other countries, so Jell-O just had more competition.

You may not see gelatin parfaits in their classic form at your local diner these days, but it's a delicious and approachable treat to make at home. This is one of those easy dessert recipes that can start with a tub of Cool Whip, a box of Jell-O, and just a few other fixings. The fun part is you can choose whatever your favorite flavors are. We've ranked Jell-O flavors worst to best and love orange, strawberry, and cherry lemonade. You can make just one variety that you combine with a creamy ingredient, or choose another one to layer in without cream, too.

The core of the parfait is Jell-O turned creamy: Prepare the gelatin and let it chill until it's thickened but not set — it should be syrupy — then whip ice-cold evaporated milk or cream and fold the syrupy Jell-O into it. You'll layer that mixture into a parfait glass, alternating with your other prepared Jell-O if you go that route, as well as fruit. Canned fruit is the traditional diner way and also works best because some fresh fruits hinder Jell-O's setting. Keep layering until you reach the top of the glass, then crown it with whipped cream — Cool Whip or homemade, if you're fancy — and a maraschino cherry. You can also have fun with toppings, like orange zest, strawberry syrup, or white chocolate shavings.