Ingredients for Chocolate Kahlua Parfaits
- Miniature Marshmallows
- Nonfat Milk
- Instant Coffee Powder
- 1/4 cup Kahlua
- Fat Free Whipped Topping
- Chocolate Graham Cracker Crumbs
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How to Make Chocolate Kahlua Parfaits
- In a large, microwave-safe bowl, combine 1 cup mini marshmallows, 1/2 cup milk, and 2 tablespoons instant espresso powder.
- Microwave on high for 2 minutes, or until smooth, stirring halfway through. If lumps remain, microwave in 30-second intervals until smooth.
- Refrigerate the mixture for at least 1 hour, or until completely cool.
- Once cooled, beat in 1/4 cup Kahlua using a whisk attachment of an electric mixer.
- Gradually add 1 cup of whipped topping, whisking until combined. Gently fold in the remaining 1 cup of whipped topping using a spatula.
- To assemble the parfaits, spoon approximately 1 tablespoon of chocolate cookie crumbs into the bottom of each champagne flute.
- Add enough of the chocolate Kahlua mixture to fill the flute about halfway.
- Top with another tablespoon of cookie crumbs.
- Fill the flute almost to the top with the remaining chocolate Kahlua mixture.
- Finish with a dollop of whipped topping and a light sprinkle of cookie crumbs.
- Refrigerate for at least 2 hours to allow the filling to set before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
109g
Fat
11g
Carbs
12g
