This recipe has Paula Deen roots, but I can't say for sure that this is her exact recipe. My mother called me saying she had seen something by the same name on one of her shows and that I needed to make it. I googled "Peanut Butter Parfait" and this is the recipe that I found and used. I got the recipe HERE.
2 cups cold milk
1 (3.9 ounce) box instant chocolate pudding mix
1 cup creamy peanut butter
1/4 cup powdered sugar
1 (3 ounce) package cream cheese, softened
1 (8 ounce) container cool whip, thawed
1 cup chopped peanuts
1/2 (1 pound) package Nutter Butter cookies, crumbled
In a medium bowl, combine milk and pudding mix; beat at medium speed with an electric mixer for 2 minutes. Set aside. In a medium bowl, combine peanut butter and powdered sugarIn a medium bowl, combine milk and pudding mix; beat at medium speed with an electric mixer for 2 minutes. Set aside. In a medium bowl, combine peanut butter and powdered sugar; beat at medium speed with an electric mixer until creamy. Add cream cheese, beating until smooth. Fold in the cool whip, mixing to combine. In serving glasses, layer pudding, peanuts, peanut butter mixture and crumbled cookies, as desired. Garnish with cookies and chopped peanuts. Store in refrigerator until ready to serve.
First, regarding the ingredients...I used 4 ounces of cream cheese because I happened to have half of an 8 ounce block that I needed to use up and I was not going to cut off an ounce and save it. (o: I did not use the peanuts. I didn't have any peanuts in the house and I wasn't going to get any.
It was not light at all, as my mother said she thought it may be. It was heavy and rich and almost caused me to slip into a diabetic coma. However, it was DELICIOUS! The husband LOVED it and I will definitely be making it again. It took all of about 15 minutes to make it and it was really easy. I was able to do the two stemmed glasses pictured above and 6 smaller ones. ENJOY!