Chocolate-Raspberry Parfaits

Chocolate-Raspberry Parfaits


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


1.In medium bowl, beat soymilk, pudding mix and cinnamon with wire whisk until mixture is blended and thickened.

2.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.