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Chocolate Cake and Berry Parfaits

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  • Prep 15 min
  • Total 15 min
  • Servings 8
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Create an instant, cool summer dessert. No heat is needed.
Updated May 18, 2016
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Ingredients

  • 1/4 cup chocolate-flavor syrup
  • 1 container (8 oz) Cool Whip 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)

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    You may substitute blueberries for blackberries in this recipe.

Nutrition

Nutrition Facts

Serving Size: 1 Serving
% Daily Value*:
Vitamin A
0%
0%
Exchanges:
Free
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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