Peanut Butter Cup Parfait (Diabetic)

Mikekey K

By
@Mikekey

NOTE: THIS MAKES 2 LARGE SERVINGS. YOU CAN SERVE FOUR SMALLER SERVINGS. "Cook" time is refrigeration time.


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Serves:

2

Prep:

15 Min

Cook:

1 Hr

Method:

Refrigerate/Freeze

Ingredients

3 Tbsp
peanut butter (no added sugar)
2 c
fat-free milk, divided
1 pkg
(1 ounce) instant butterscotch pudding (fat-free, no sugar added)
1 1/2 c
sugar-free frozen whipped topping, thawed
1 Tbsp
unsweetened cocoa powder
1 Tbsp
chopped dry-raosted peanuts

Directions Step-By-Step

1
Put peanut butter and 2/3 cup milk in a bowl and beat with whisk until smooth. Add remaining milk and pudding mix. Beat with whisk until just starting to thicken, about 1 minute.
2
Whisk in 1 cup Cool Whip. Mixture will be quite thick.
3
Take out half of the pudding and divide between two stemmed red wine glasses. Smooth with back of spoon.
4
Add cocoa powder to remaining pudding and mix thoroughly.
5
Divide remaining Cool Whip between both glasses, on top of first layer. Smooth with back of spoon.
6
Divide remaining pudding (chocolate mix) between both glasses and smooth with back of spoon.
7
Sprinkle half of chopped nuts on top of each.
8
Cover with plastic wrap and refrigerate at least 1 hour.

About this Recipe

Course/Dish: Puddings
Main Ingredient: Dairy
Regional Style: American
Dietary Needs: Diabetic, Low Fat