Chocolate Parfait


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A layered dessert that everyone will love!

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Serving Size / Yield

8-12 servings


  • 1 1/2 envelopes unflavored gelatin
  • 1/2 C. cold water
  • 1 C. egg substitute
  • 2 C. heavy cream, whipped
  • 1/4 tsp. salt
  • 1 C. sugar
  • 2 tsp. vanilla
  • 1 1/2 C. chocolate cookie crumbs

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Soak gelatin in water, then melt in a double boiler over boiling water.  Whip cream and set aside.  Blend egg substitute, salt, sugar, and vanilla.  Mix well.  Slowly add gelatin, beating constantly.  Fold in whipped cream.  Alternate layers of mixture with layers of cookie crumbs, beginning and ending with crumbs.  Dessert may be prepared in a 7x11 inch baking dish, a 9 inch springform pan, or parfait glasses.  Chill in refrigerator until ready to serve.

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