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Chocolate Cake and Berry Parfaits
cup chocolate-flavor syrup
container (8 oz) frozen whipped topping, thawed
cup seedless red raspberry jam
cups quartered fresh strawberries
cup fresh raspberries
cup fresh blackberries
loaf (11 oz) frozen chocolate cake, thawed, cut into small cubes (4 cups)
In medium bowl, fold chocolate syrup into whipped topping. Set aside.
In large microwavable bowl, microwave raspberry jam on High 30 seconds or until melted. Add strawberries, raspberries and blackberries; toss until well coated.
To assemble, divide 2 cups of the cake cubes evenly among 8 parfait, wine or champagne glasses. Layer each with half of the chocolate whipped topping and half of the berry mixture. Repeat layers with remaining 2 cups cake cubes, chocolate whipped topping and berries. Serve or refrigerate.
You may substitute blueberries for blackberries in this recipe.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
1/2 Fruit; 3 Other Carbohydrate; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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