Good morning! Here's the one I was thinking of. It's a lot more complicated than the Jello/cool whip one... but here it goes:
CHOCOLATE PUDDING PARFAITS
1 C. semisweet chocolate chips
1/2 C. pure maple syrup
one 11-oz pkg. soft silken tofu, drained
1 tsp pure vanilla extract
1 C creamy whipped topping (recipe follows)
1/2 C chopped almonds or other nuts, toasted
4 fresh strawberries, or fresh raspberries (optional)
Place chocolate chips and maple syrup in a double boiler and simmer over medium heat until chocolate is melted, stirring to blend. Set aside to cool.
Place tofu and vanilla in a blender or food processor and process until smooth. Add the chocolate mixture and blend until smooth.
Spoon a small amount of the pudding into individual parfait glasses. Top with a small amount of the whipped topping, and sprinkle lightly with nuts. Repeat until the glasses are full, ending with the chopped nuts. Cover tightly with plastic wrap and refrigerate for at least two hours.
Place fresh fruit on top when ready to serve.
CREAMY WHIPPED TOPPING
1 C drained and blotted soft silken tofu
2 TBSP confectioner's sugar
1 TBSP safflower or other neutral tasting oil
1 tsp pure vanilla extract
1/4 tsp fresh lemon juice
Place all ingredients in a blender or food processor and process until smooth and creamy. Transfer to a small container, cover and refrigerate for 30 min. before serving. This topping should be used within a few hours after making it.
NOTE: These recipes were taken from the cookbook "Vegan Planet." If you're not a vegan, my guess is that regular Cool Whip would work just fine in place of the whipped topping recipe and be a lot easier!
Enjoy!
