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 until firm.
Top each serving with 1 tablespoon whipped topping.
Serving
Suggestions
YIELD: 6 Servings POINTS: 7 EXCHANGES: 4 1/2 starch, 1 fat PER SERVING: CAL 334 FAT 6.1
Originally Submitted
3/27/2008
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