Cafe Au Lait Parfait
From kraft
Steps
Sprinkle gelatine over milk in blender container.
Let stand 1 minute.
Add coffee.
Cover.
Blend on low speed 2 minutes or until gelatine is completely dissolved.
Add sugar , cocoa and vanilla.
Cover.
Blend on high speed until well blended.
Add ice cubes , 1 at a time , covering and blending on high speed after each addition until ice is melted.
Pour evenly into 6 parfait glasses.
Refrigerate 2 hours or until set.
Top with whipped topping just before serving.
Ingredients
unflavored gelatin, fat-free evaporated milk, brewed coffee, sugar, unsweetened cocoa powder, vanilla, ice cubes, cool whip lite