Peanut Butter Cup Parfait (Diabetic)
Recipe: #11521
December 13, 2013
"NOTE: THIS MAKES 2 LARGE SERVINGS. YOU CAN SERVE FOUR SMALLER SERVINGS. "Cook" time is refrigeration time."
Ingredients
Nutritional
- 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
Step by Step Method
Step 1
Put peanut butter and 2/3 cup milk in a bowl and beat with whisk until smooth.
Step 2
Add remaining milk and pudding mix. Beat with whisk until just starting to thicken, about 1 minute.
Step 3
Whisk in 1 cup Cool Whip. Mixture will be quite thick.
Step 4
Take out half of the pudding and divide between two stemmed red wine glasses. Smooth with back of spoon.
Step 5
Add cocoa powder to remaining pudding and mix thoroughly.
Step 6
Divide remaining Cool Whip between both glasses, on top of first layer. Smooth with back of spoon.
Step 7
Divide remaining pudding (chocolate mix) between both glasses and smooth with back of spoon.
Step 8
Sprinkle half of chopped nuts on top of each.
Step 9
Cover with plastic wrap and refrigerate at least 1 hour.
Step 10
Serve.
Tips
No special items needed.