Lite Chocolate Mint Parfaits
|Vanilla extract||1 1⁄2 Teaspoon, divided|
|Whipped topping mix||1 2857⁄10000 Ounce (1 Envelope)|
|Margarine type vegetable oil spread||1 Tablespoon|
|Cocoa||1⁄4 Cup (4 tbs) (Hershey's)|
|Mint extract||1⁄4 Teaspoon|
|Cold skim milk||2 1⁄2 Cup (40 tbs), divided|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Red food color||4 Drop|
In medium saucepan, combine sugar, cocoa, cornstarch and salt; gradually stir in 2 cups skim milk.
Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute.
Remove from heat; blend in vegetable oil spread and 1 teaspoon vanilla.
Pour into medium bowl.
Press plastic wrap onto surface of pudding; refrigerate.
In small bowl, combine topping mix, remaining 1/2 cup cold skim milk and remaining 1/2 teaspoon vanilla; prepare according to package directions.
Fold 1/2 cup whipped topping into pudding.
Blend mint extract and red food color into remaining topping.
Alternately spoon chocolate pudding and mint whipped topping into parfait glasses.