Chocolate Peanut Butter Stripes
Ingredients
- 2 cups plus 2 tablespoons cold milk, divided
- 2 tablespoons chunky or smooth peanut butter
- 1 cup frozen whipped topping, thawed (1 8-ounce container equals 3 1/2 cups)
- 1 package (4-serving size) chocolate instant pudding and pie filling
Directions
In a small bowl, combine 2 tablespoons milk with the peanut butter; stir until well blended. Stir in the whipped topping. Using the remaining 2 cups milk and the pudding mix, make the pudding according to the package directions. Before allowing the mixture to harden, spoon half of the pudding mixture into dessert glasses, cover with the whipped topping mixture divided evenly among the glasses, and top with the remaining pudding mixture. Keep chilled until ready to serve.
Notes
I actually used the entire carton of whipped topping with the two tablespoons of peanut butter. That way the peanut butter was a more subtle flavor. I also used an 8-inch square dish to do my layering instead of individual dessert glasses. Very yummy!!
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