Chocolate Parfait Recipe

• 40 gm Chocolate Instant Pudding Mix
• 2 cups Low Fat Milk
• ½ cup light Sour Cream
• 240 gm frozen whipped Topping (thawed and halved)
• ¾ cup Chocolate Graham Cracker (crumbs)
• 1 tbsp Chocolate (grated)

• Take pudding mix, milk and cream in a bowl and mix well.
• Mix in 1½ cups of whipped topping to the bowl.
• Put chocolate cracker in glasses and spread 1/3 pudding mixture over it. Do the same with remaining chocolate cracker and pudding mixture.
• Add on grated chocolate along with left over whipped topping.
• Refrigerate it covered for 1 hour.
• Serve it cold.