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Mexican Chocolate-Raspberry Parfaits

  • 2servings
  • 15minutes
  • 310calories

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Source: www.bettycrocker.comReport recipe

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Ingredients Jump to Instructions ↓

  1. 1 1/4 cups light chocolate soymilk

  2. 1 box (4-serving size) chocolate instant pudding and pie filling mix

  3. 1/4 teaspoon ground cinnamon

  4. 1 slice (4x1 inch) angel food cake, torn into pieces

  5. 1/2 cup frozen (thawed) fat-free whipped topping

  6. 1/2 cup fresh or frozen (thawed and drained) raspberries

  7. Grated semisweet chocolate, if desired

Instructions Jump to Ingredients ↑

  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.

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