Mexican Chocolate-Raspberry Parfaits

 

1 1/4

cups light chocolate soymilk

1

box (4-serving size) chocolate instant pudding and pie filling mix

1/4

teaspoon ground cinnamon

1

slice (4x1 inch) angel food cake, torn into pieces

1/2

cup frozen (thawed) fat-free whipped topping

1/2

cup fresh or frozen (thawed and drained) raspberries

Grated semisweet chocolate, if desired

• 1 In medium bowl, beat soymilk, pudding mix and cinnamon with wire whisk until mixture is blended and thickened.
• 2 To assemble, spoon 1/4 cup pudding into each of 2 small parfait glasses or clear drinking glasses. Layer each with half of the cake, 2 tablespoons whipped topping and half of the raspberries. Top each with remaining pudding and whipped topping. Garnish with grated chocolate.