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    Mexican Chocolate-Raspberry Parfaits


    Source of Recipe


    Gal

    List of Ingredients




    Mexican Chocolate-Raspberry Parfaits


    1 1/4 cups light chocolate soymilk
    1 4 serving box chocolate instant pudding and pie filling mix
    1/4 teasoon ground cinnamon
    1 slice angel food cake (4x1 inch) torn into pieces
    1/2 cup frozen (thawed) fat-free whipped topping
    1/2 cup fresh or frozen (thawed and drained) raspberries
    Grated semisweet chocolate -- if desired

    Recipe




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

    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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