Title: Coffee-Toffee Parfaits
Categories: Desserts
Yield: 6 Servings

---------------------------COFFEE-TOFFEE PARFAITS---------------------------
3 c Coffee Ice Milk
Toffee Crunch
6 tb Frozen reduced-calorie
-whipped topping, thawed

-------------------------------TOFFEE CRUNCH-------------------------------
1/2 c Firmly packed dark brown
-sugar
1/4 c Sliced almonds
2 ts Stick margarine, softened
Vegetable cooking spray

Spoon 1/4 cup Coffee Ice Milk into each of 6 parfait glasses; top each with
2 tablespoons Toffee Crunch. Repeat layers; top each parfait with 1
tablespoon whipped topping. Freeze until ready to serve. Yield: 6 servings.

INSTRUCTIONS FOR TOFFEE CRUNCH: Combine sugar, almonds, and margarine in
food processor; pulse 10 times or until nuts are finely chopped. Press
mixture into a 7-inch circle on a baking sheet coated with cooking spray.
Broil 1 minute until bubbly but not burned. Remove from oven, and let stand
for 5 minutes. Gently turn toffee over, using a wide spatula, and broil an
additional minute. Remove from oven, and let cool. Break the toffee mixture
into 1/2-inch pieces. Yield: 1-1/2 cups (serving size: 1/4 cup).

Per serving: 204 Calories; 12g Fat (51% calories from fat); 4g Protein; 22g
Carbohydrate; 26mg Cholesterol; 77mg Sodium

NOTES : Watch toffee closely as it broils--let it bubble, but not burn.

Recipe by: Cooking Light, May 1995, page 71

Posted to MC-Recipe Digest V1 #403 by igor@digex.net on Jan 28, 1997.