Ingredients:
24 paper cupcake liners
1 box ( 18.3 to 20 ounces) chocolate brownie mix*
1 1/3 cups (8 ounces) Cranberry NESTLÉ RAISINETS Milk Chocolate-Covered Dried Cranberries, divided
1 container (8 ounces) frozen fat free whipped topping, thawed
1 box (2.1 ounces) instant sugar free, fat free chocolate fudge pudding and pie filling mix, prepared according to package directions
Directions:
PREHEAT oven to 350° F. Place liners in muffin cups.
PREPARE brownie mix batter according to box directions; stir in 2/3 cup Cranberry Raisinets after all ingredients are combined. Fill prepared muffin cups 1/2 full with batter.
BAKE for 15 to 18 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack.
CUT brownies in half. Place one brownie half in each of 24 parfait cups. Spoon 2 tablespoons whipped topping over each brownie half. Spoon 2 tablespoons pudding over whipped topping; top with remaining brownie half. Top with 1 tablespoon whipped topping. Sprinkle parfaits with remaining 2/3 cup of Cranberry Raisinets.
Cook’s Tip: For healthier brownies, substitute equal amount of LIBBY’S 100% Pure Pumpkin for oil in brownie mix.
* For a more intensely flavored brownie, substitute merlot wine for water called for in brownie mix.
Estimated Times:
Prep Time:
20 minutes
Cooking Time:
15 minutes
Cooling Time: 20 minutes
Servings: 24
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