Peanut Butter Cup Parfait (Diabetic)
December 13, 2013
"NOTE: THIS MAKES 2 LARGE SERVINGS. YOU CAN SERVE FOUR SMALLER SERVINGS. "Cook" time is refrigeration time."
- Serving Size: 1 (441.7 g)
- Calories 964.5
- Total Fat - 26.9 g
- Saturated Fat - 10.7 g
- Cholesterol - 35.4 mg
- Sodium - 362.7 mg
- Total Carbohydrate - 171.9 g
- Dietary Fiber - 2.8 g
- Sugars - 151.3 g
- Protein - 16.8 g
- Calcium - 376.1 mg
- Iron - 1.3 mg
- Vitamin C - 2.7 mg
- Thiamin - 0.2 mg
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.
Whisk in 1 cup Cool Whip. Mixture will be quite thick.
Take out half of the pudding and divide between two stemmed red wine glasses. Smooth with back of spoon.
Add cocoa powder to remaining pudding and mix thoroughly.
Divide remaining Cool Whip between both glasses, on top of first layer. Smooth with back of spoon.
Divide remaining pudding (chocolate mix) between both glasses and smooth with back of spoon.
Sprinkle half of chopped nuts on top of each.
Cover with plastic wrap and refrigerate at least 1 hour.
Tips & Variations
No special items needed.