Best Mexican Chocolate Raspberry Parfaits Recipes

Mexican Chocolate-Raspberry Parfaits image

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 15m

Yield 2

Number Of Ingredients 7

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:

In medium bowl, beat soymilk, 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.

Nutrition Facts : Cholesterol 0 mg, ServingSize 1 Serving, TransFat 0 g

Mexican Chocolate-Raspberry Parfaits image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 15m

Yield 2

Number Of Ingredients 7

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:

In medium bowl, beat soymilk, 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.

Nutrition Facts : Cholesterol 0 mg, ServingSize 1 Serving, TransFat 0 g

Mexican Chocolate-Raspberry Parfaits image

Provided by @MakeItYours

Number Of Ingredients 7

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

Steps:

In medium bowl, beat soymilk, 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.