Chocolate Cake and Berry Parfaits

Create an instant, cool summer dessert. No heat is needed. MORE+ LESS-

By Betty Crocker Kitchens

May 18, 2016

Ingredients

1/4

cup chocolate-flavor syrup

container (8 oz) Cool Whip™ frozen whipped topping, thawed

1/2

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)

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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.