Chocolate Fudge Sauce:
1/2 cup sugar
1/4 cup unsweetened cocoa
1 tablespoon cornstarch
1/3 cup water
1 teaspoon vanilla extract
Combine first 3 ingredients in a medium saucepan; stir well with a whisk. Stir in water. Bring to a boil over medium heat; cook 1 minute. Remove from heat; stir in vanilla. Spoon into an airtight container; chill
Parfaits:
1/2 cup coarsely chopped reduced-fat double chocolate chip cookies (about 20 bite-size cookies), divided (such as Snackwell's)
2 cups low-fat latte or coffee ice cream, softened (such as Starbucks)
1/4 cup Chocolate Fudge Sauce
1/4 cup frozen fat-free whipped topping, thawed
Coffee beans (optional)
Place 4 parfait glasses in freezer, and freeze 10 minutes. Spoon 1 tablespoon cookie crumbs into each glass; top with 1/4 cup ice cream, 1 tablespoon fudge sauce, 1 tablespoon cookie crumbs, and 1/4 cup ice cream. Freeze 2 hours or until firm. Top each parfait with 1 tablespoon whipped topping. Garnish with coffee beans, if desired. Serve immediately.
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