Peanut Butter Cup Parfait (Diabetic) – a delicious recipe with sugar, peanut butter, nonfat milk, sugar, cocoa, peanuts. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Put peanut butter and 2/3 cup milk in a bowl and beat with whisk until smooth.
2
Add remaining milk and pudding mix. Beat with whisk until just starting to thicken, about 1 minute.
3
Whisk in 1 cup Cool Whip. Mixture will be quite thick.
4
Take out half of the pudding and divide between two stemmed red wine glasses. Smooth with back of spoon.
5
Add cocoa powder to remaining pudding and mix thoroughly.
6
Divide remaining Cool Whip between both glasses, on top of first layer. Smooth with back of spoon.
7
Divide remaining pudding (chocolate mix) between both glasses and smooth with back of spoon.
8
Sprinkle half of chopped nuts on top of each.
9
Cover with plastic wrap and refrigerate at least 1 hour.
10
Serve.
640
kcal
Calories
32
g
Fat
86
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 (1 ounce) package fat free sugar-free instant butterscotch pudding mix, 3 tablespoons no-sugar-added peanut butter, 2 cups nonfat milk, 1 1/2 cups sugar-free Cool Whip, thawed, and more.
Yes, Peanut Butter Cup Parfait (Diabetic) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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