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Topaz Parfait

1 cup brewed Maxwell House or Yuban Coffee
1 package (4 serving size) Jello brand Lemon Flavor Gelatin
1/3 cup granulated sugar
1/2 cup cold water
1/4 cup brandy or dark rum
2 tablespoons brown sugar
1 tablespoon brandy or dark rum
1 3/4 cups thawed Cool Whip Non-Dairy Whipped Topping

Bring coffee to a boil. Add gelatin and granulated sugar; stir
until dissolved. Add cold water and the 1/4 cup brandy. Pour into
8 inch square pan. Chill until firm, about 4 hours.

Cut gelatin into cubes or flake with fork. Fold brown sugar and
the 1 tablespoon brandy into whipped topping. Layer gelatin cubes
and topping in parfait glasses or top cubes in dessert glasses with
topping.

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