2 tablespoons unsalted butter
1 (8-oz) frozen whipped topping, divided
1 1/2 cups toasted wheat berry flakes cereal
2 tablespoons brown sugar
1 (15-oz) can pumpkin puree
1/2 cup low-fat vanilla Greek yogurt
3/4 cup caramel sauce (or syrup), divided
1/2 cup praline pecans
Cut butter into small pieces; place in small bowl to soften.
Preheat oven to 400°F. Set whipped topping out to thaw.
1. Add cereal and sugar to butter; mix until blended. Place mixture in thin layer on baking sheet; bake 4-5 minutes or until crispy. Set aside to cool.
2. Combine pumpkin and yogurt until smooth; fold in 1 1/2 cups whipped topping.
3. Place about 1/4 cup pumpkin mixture in each of six parfait glasses. Top with 1 tablespoon caramel sauce, 2 tablespoons cereal mixture; then repeat layers. Top each parfait with pecans and a dollop of remaining whipped topping. Serve.
Total Time: 25 minutes
Makes 6 servings
Brought to you by Publix