Peanut Butter Cup Parfait (Diabetic)
Featured Pinch Tips Video
- 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
1Put 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.
2Whisk in 1 cup Cool Whip. Mixture will be quite thick.
3Take out half of the pudding and divide between two stemmed red wine glasses. Smooth with back of spoon.
4Add cocoa powder to remaining pudding and mix thoroughly.
5Divide remaining Cool Whip between both glasses, on top of first layer. Smooth with back of spoon.
6Divide remaining pudding (chocolate mix) between both glasses and smooth with back of spoon.
7Sprinkle half of chopped nuts on top of each.
8Cover with plastic wrap and refrigerate at least 1 hour.