Can be assembled and frozen up to a day ahead. To serve, dollop with whipped topping and sprinkle with cinnamon. From Cooking Light. 163 cal.
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4 1/2 c chocolate low-fat ice cream, softened
2 tbsp instant coffee granules
1/4 c cold brewed coffee
6 tbsp forzen reduced-calorie whipped topping, thawed
3/4 tsp ground cinnamon
Combine ice cream and coffee granules, stirring until coffee granules dissolve. Spoon 1/4 c ice cream mixture into each of 6 parfait glasses. Drizzle each serving with 1 tbsp brewed coffee. Repeat layers, ending with ice cream mixture. Cover and freeze until firm. Just before serving, top each parfait with 1 tbsp whipped topping and 1/8 tsp cinnamon.