1/4 C. reduced-fat chunky peanut butter2 T. vegetable oil spread (7g fat per tablespoon), melted 2 C. (about 16 rectangles) reduced-fat graham cracker crumbs 2 pkg. (1.4 oz. each) sugar-free chocolate fudge instant pudding mix 3 C. fat-free milk 1 tub (8 oz.) fat-free whipped topping, divided use 2 T. chopped peanuts
Combine peanut butter and vegetable oil spread in a medium bowl. Blend in graham cracker crumbs. In a large bowl, blend pudding mix and milk until smooth. Fold in 1 cup whipped topping. Pour half of pudding mixture into 10 parfait cups or dessert glasses. Spoon crumb mixture over pudding. Top with remaining pudding, followed by whipped topping. Garnish with chopped peanuts. Refrigerate 2 hours before serving.