For some, the holiday season brings excitement for decorating the tree, Christmas music and the exchanging of gifts. For others, it brings the excitement for the arrival of Starbucks holiday beverages. For me, it brings the excitement for the arrival of Starbucks Salted Caramel Mocha! And of course those other things too. 😉
I’m a fool for this delicious combination of flavors! While carting through the grocery store a few weeks ago, Salted Caramel Mocha in hand, I spotted Snyder’s Salted Caramel Pretzel Pieces and the recipe idea for Salted Caramel Mocha Parfaits was born. Not only does it combine a favorite pairing of the masses (sweet and salty), it also combines the textures of smooth and creamy with crunch and bite. Win win in my book.
Salted Caramel Mocha Parfaits
Printable recipe card below.
10 minutes prep 1 hour refrigeration time 4 servings
Ingredients
4 oz package Sugar Free Fat Free Jello Instant Chocolate Pudding Mix
1 1/2 cups cold milk (I use 1%)
Cool Whip (I use the light)
Reddi-Wip Whipped Topping
1 cup Snyder’s Sweet & Salty Salted Caramel Pretztel Pieces
4 Folger’s Classic Roast Instant Coffee Crystals single serving packets
Hershey’s Classic Caramel Sundae Syrup
Directions
Add instant coffee into milk in a large bowl, whisk until dissolved.
Add dry pudding mix, beat for 2 minutes.
*Great tip: Place a large Ziplock bag into a bowl in order to keep it wide open, then pour the pudding mixture into the bag. Once the pudding is in the bag, get all of the air out of it and seal. Snip a small corner off of the bag. This will help you to distribute the pudding (or icing, whip cream, etc.) precicely where you want it (in the bottom of the glass, rather than it sliding down the side of the glass!). It will keep the layers clean so you can see all of the goodness in between!
Squeeze half of the pudding mixture evenly into parfait glasses.
Top with a generous layer of Cool Whip.
Chop pretzel pieces in a food processor on pulse until 1/3 of pieces are finely chopped. Sprinkle the larger pieces on top of the Cool Whip layer.
Top with remaining pudding and refrigerate for 1 hour.
After removing from the fridge, top with Reddi-Whip, a sprinkling of the fine pretzel crumbs, and drizzle with caramel sauce.
Salted Caramel Mocha Parfaits
Ingredients
- 4 oz package Sugar Free Fat Free Jello Instant Chocolate Pudding Mix
- 1 1/2 cups cold milk I use 1%
- Cool Whip I use the light
- Reddi-Wip Whipped Topping
- 1 cup Snyder's Sweet & Salty Salted Caramel Pretztel Pieces
- 4 Folger's Classic Roast Instant Coffee Crystals single serving packets
- Hershey's Classic Caramel Sundae Syrup
Instructions
- Add instant coffee into milk in a large bowl, whisk until dissolved.
- Add dry pudding mix, beat for 2 minutes.
- *Great tip: Place a large Ziplock bag into a bowl in order to keep it wide open, then pour the pudding mixture into the bag. Once the pudding is in the bag, get all of the air out of it and seal. Snip a small corner off of the bag. This will help you to distribute the pudding (or icing, whip cream, etc.) precicely where you want it (in the bottom of the glass, rather than it sliding down the side of the glass!). It will keep the layers clean so you can see all of the goodness in between!
- Squeeze half of the pudding mixture evenly into parfait glasses.
- Top with a generous layer of Cool Whip.
- Chop pretzel pieces in a food processor on pulse until 1/3 of pieces are finely chopped. Sprinkle the larger pieces on top of the Cool Whip layer.
- Top with remaining pudding and refrigerate for 1 hour.
- After removing from the fridge, top with Reddi-Whip, a sprinkling of the fine pretzel crumbs, and drizzle with caramel sauce.
This is an easy, delicious, low cal-low fat dessert, and the best news? You don’t have to wait all year until the holidays to have it!
Enjoy!
Carolyn says
Looks yummy!