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6 servings, 3 pancakes (92 g) each
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Before preparing the pancake batter, place baking sheet or ovenproof platter in 200ºF oven to warm. Cook pancakes as directed; place on warmed baking sheet. Cover, then return to oven to keep warm until all pancakes are cooked.
Dissolve each of the 3 remaining jelly powder flavours in 3/4 cup boiling water, using separate bowl for each flavour. Pour half of each jelly mixture into one of 6 small dessert dishes. Refrigerate until firm. Top with Cool Whip Whipped Topping just before serving. Makes 6 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.