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Mexican Chocolate-Raspberry Parfaits

Mexican Chocolate-Raspberry Parfaits
  • Prep 15 min
  • Total 15 min
  • Servings 2
Dessert for two? Whip up a delicious soymilk parfait in just 15 minutes.
Updated May 18, 2016

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

Steps

  • 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.

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

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
20
Trans Fat
0g
Cholesterol
0mg
0%
% Daily Value*:
Vitamin A
6%
6%
Exchanges:
Free
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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