Turtle Ice Cream Parfaits

Oxmoor House
These tasty treats are great for kids. Use the remaining brownie mix to make this dessert again or to make a half-batch of brownies.
6 servings


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1/2 (1 lb., 4.5-ounce) package low-fat fudge brownie mix (about 2 cups)
1/4 cup water
1 large egg white
Cooking spray
1/4 cup fat-free caramel-flavored sundae syrup
1/4 teaspoon vanilla, butter, and nut flavoring
2 tablespoons chopped pecans, toasted
2 cups vanilla fat-free ice cream, softened and divided
6 tablespoons frozen reduced-calorie whipped topping, thawed


Preheat oven to 350°.

Combine brownie mix, water, and egg white in a large bowl; stir well. Spread batter into an 8-inch square pan coated with cooking spray. Bake at 350° for 20 minutes. Let cool completely on a wire rack. Cut brownie lengthwise 12 times. Then cut brownie crosswise 12 times to equal 144 small cubes.

Combine ice cream syrup and flavoring in a microwave-safe bowl. Microwave at HIGH 30 seconds. Let cool slightly. Stir in pecans.

Divide half of brownie cubes evenly among 6 (6-ounce) parfait glasses. Spoon 1 cup ice cream evenly over brownie cubes. Top with half of caramel mixture. Repeat layers with remaining brownie cubes, ice cream, and caramel mixture. Freeze 1 hour or until firm.

Top each serving with 1 tablespoon whipped topping.

NOTE: Combine remaining half of brownie mix and 1/3 cup water; stir well. Spread into an 8-inch square pan coated with cooking spray. Bake at 350° for 25 minutes.

Created date

March 2010