- 1 carton (8 ounces) frozen whipped topping, thawed
- 1/2 cup peanut butter
- 18 milk chocolate kisses
- In a large bowl, stir half of the whipped topping into peanut butter. Stir in the remaining topping until blended. Set aside two chocolate kisses; coarsely chop the remaining chocolates.
- Divide a third of the topping mixture between two parfait glasses; top each with a fourth of the chopped chocolate. Repeat layers. Top with remaining topping mixture and reserved kisses. Chill until serving. Yield: 2 servings.
Originally published as Peanut Butter Cream Parfaits in Taste of Home October/November 2002, p22
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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