ADD milk to peanut butter in medium bowl, beating with wire whisk until well blended. Add dry pudding mix. Beat 2 min. or until well blended. Stir in the whipped topping.
RESERVE 5 of the wafers for later use. Spread about 1 tsp. of the pudding mixture onto each of the remaining 50 wafers. Stack wafers together, standing them on edge around outer edge of round serving platter to form a ring. Spread with the remaining pudding mixture. Refrigerate 6 hours or overnight.
CRUSH remaining 5 wafers; sprinkle over dessert. Make chocolate curls. Top with the chocolate curls. Fill center of ring with strawberries. Store leftover dessert in refrigerator.
Nutritional Information Calories: 210 Total fat: 10 g Saturated fat: 4 g Cholesterol: 5 mg Sodium: 250 mg Carbohydrate: 29 g Dietary Fiber: 2 g Sugars: 18 g Protein: 3 g Vitamin A: 0% DV Vitamin C: 20% DV Calcium: 4% DV Iron: 6% DV
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