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Ingredients
- 1/3 c. sugar
- 3 T. baking cocoa
- 2 T. cornstarch
- 2 tsp. instant coffee granules
- dash of ground cinnamon
- 1 1/3 c. milk
- 1 T. butter
- 1/2 tsp. vanilla
- 1 1/4 c. whipped topping, divided
- Chocolate curls
Preparation
Step 1
In saucepan, combine the first six ingredients; gradually stir in milk until smooth. Bring to a boil over medium-high heat; cook and stir for 2 min. or until thickened. Remove from heat; stir in butter and vanilla. Spoon 3 T. into each of four parfait glasses. Pour remaining pudding into bowl; cover and refrigerate for 20 min. Fold in 1 c. whipped topping. Spoon into parfait glasses. Garnish with remaining whipped topping; top with chocolate curls.