3/4 cup sugar1 tablespoon + 1 teaspoon cornstarch 2 cups fat-free milk 1/4 cup egg substitute 1/4 teaspoon vanilla extract 2 tablespoons Creme de Menthe 1/2 cup light whipped topping 4 sheets chocolate graham crackers, finely crushed
1. Combine sugar and cornstarch in a small saucepan over medium heat. Gradually add milk and egg substitute. Bring to a boil, stirring constantly for 4-5 minutes; mixture should begin to thicken. Remove from heat and add vanilla and Creme de Menthe.
2. Refrigerate at least 2 hours. Fold in whipped topping.
3. Spoon half of pudding mixture into 4 parfait glasses. Top with half of graham cracker crumbs. Repeat layers. Cover and chill until ready to serve.