Peanut Butter Cup Parfait (Diabetic) - cooking recipe

Ingredients

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
1 tablespoon unsweetened cocoa powder
1 tablespoon dry roasted peanuts, chopped

Preparation

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.
Serve.