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peanut butter cup parfait (diabetic)

Mikekey avatar
Recipe by
Mikekey *
@Mikekey
Seattle, WA

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

yield 2 serving(s)
prep time 15 Min
cook time 1 Hr
method Refrigerate/Freeze

Ingredients For peanut butter cup parfait (diabetic)

  • 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

How To Make peanut butter cup parfait (diabetic)

  • 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.
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