Mini Chocolate Peanut Butter Parfaits

This is a creamy, rich dessert that is perfect for serving in mini dishes. The next time I make it, I'm going to layer it differently. I will put half of the peanut butter mixture on the bottom, then put the crunchy layer, and top it with the rest of the peanut butter layer.

Serve in 12 shot glasses
24 chocolate Teddy Grahams, finely crushed (makes about 12 teaspoons crumbs)
3 T chocolate chips (6 chips per glass)
6 t finely chopped peanuts (1 serving in can, chopped)
4 T chocolate syrup (divided)
4 oz (1/2 package) fat free cream cheese, softened
¼  cup peanut butter
½  cup powdered sugar
1 tbsp milk
½  tsp vanilla
4 oz ( ½ container) fat free Cool Whip (thawed)


Fill each glass with one teaspoon of crushed chocolate Teddy Grahams.  Add 6 chocolate chips and ½ t chopped peanuts on top of the cookie crumbs. Drizzle with the chocolate syrup.

In a bowl, combine cream cheese and peanut butter until smooth. Add powdered sugar, milk and vanilla, mix together until well-blended. Gently fold in whipped topping or whipped cream. Carefully spoon mixture into glasses.

Add another drizzle of chocolate syrup. Refrigerate a couple of hours until set.

Makes 12 shot glass size parfaits.

Recipe adapted from Just Mini Desserts cookbook