Mexican Chocolate-Raspberry Parfaits

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  • 15 min prep time
  • 15 min total time
  • 7 ingredients
  • 2 servings

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 frozen (thawed) fat-free whipped topping
1/2
cup fresh or frozen (thawed and drained) raspberries
Grated semisweet chocolate, if desired

Directions

  1. 1 In medium bowl, beat soymilk, pudding mix and cinnamon with wire whisk until mixture is blended and thickened.
  2. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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