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Prep Time
10 Mins
Yield
Makes 6 serving

How to Make It

BEAT pudding mix and 2 cups milk with whisk 2 min.; set aside. Gradually add remaining milk to peanut butter in medium bowl, stirring with whisk until well blended. Stir in COOL WHIP.

SPOON half the pudding evenly into 6 parfait glasses; top with layers of peanut butter mixture and remaining pudding.

REFRIGERATE 30 min.

Nutritional Information
Calories: 190
Total fat: 8 g
Saturated fat: 4 g
Cholesterol: 5 mg
Sodium: 350 mg
Carbohydrate: 26 g
Dietary Fiber: 1 g
Sugars: 19 g
Protein: 5 g
Vitamin A: 4% DV
Vitamin C: 0% DV
Calcium: 10% DV
Iron: 4% DV

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