Chocolate Cake and Berry Parfaits

Chocolate Cake and Berry Parfaits

Create an instant, cool summer dessert. No heat is needed.

Prep Time

15

Minutes

Total Time

15

Minutes

Makes

8

servings

1/4
cup chocolate-flavor syrup
1
container (8 oz) frozen whipped topping, thawed
1/2
cup seedless red raspberry jam
2
cups quartered fresh strawberries
1
cup fresh raspberries
1
cup fresh blackberries
1
loaf (11 oz) frozen chocolate cake, thawed, cut into small cubes (4 cups)
  1. In medium bowl, fold chocolate syrup into whipped topping. Set aside.
  2. In large microwavable bowl, microwave raspberry jam on High 30 seconds or until melted. Add strawberries, raspberries and blackberries; toss until well coated.
  3. 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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
You may substitute blueberries for blackberries in this recipe.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 311
    • Total Fat 10g
      • (Saturated Fat 6g,),
    • Sodium 233mg;
    • Total Carbohydrate 51g
      • (Dietary Fiber 2g,
    • Protein 3g;
    Percent Daily Value*:
      Exchanges:
      • 1/2 Fruit;
      • 3 Other Carbohydrate;
      • 2 Fat;
      Carbohydrate Choices:
      • 3 1/2;
      *Percent Daily Values are based on a 2,000 calorie diet.