Mexican Chocolate-Raspberry Parfaits

Name: Mexican Chocolate-Raspberry Parfaits
Prep time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Mexican
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

(5)

0 Questions

Write a Review
Ask a Question

Betty Crocker Kitchens

Updated May 18, 2016

Mexican Chocolate-Raspberry Parfaits

(5)

0 Questions

Write a Review
Ask a Question

Prep Time 15 min
Total 15 min
Servings 2
Ingredients 7

Pin
Keep Screen On

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

Instructions

Step
1

In medium bowl, beat soymilk, pudding mix and cinnamon with wire whisk until mixture is blended and thickened.
Step
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.