Mexican Chocolate-Raspberry Parfaits

  • Prep Time 15 min
  • Total Time 15 min
  • Servings 2

Ingredients

Ingredients

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 Cool Whip™ fat-free frozen whipped topping, thawed
1/2
cup fresh or frozen (thawed and drained) raspberries
Grated semisweet chocolate, if desired

Directions

Directions

  • 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.

Notes










Tips

Expert Tips

For Mexican Chocolate-Orange Parfaits, make as directed above—except substitute 1/2 cup well-drained mandarin orange segments for the raspberries.

Nutrition Information

Nutrition Information

No nutrition information available for this recipe.