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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