1/4 cup Original Pretzel Crisps® (after grinding)
1 tablespoon butter (melted)
2 tablespoons cream cheese (room temperature is best)
1 tablespoon Reduced-Fat Jiff peanut butter
1/8 cup powdered sugar
1 small package Cool Whip
1 package instant chocolate pudding
1 1/2 cup milk
1 semi-sweet or dark chocolate bar
Mini muffin cups and tin


  1. Preheat oven 325 degrees. Grind Pretzel Crisps® until fine and mix with melted butter. Press small spoonfuls of pretzel mix into muffin cups. Bake for 5-8 minutes. Cool. Combine peanut butter, sugar, and cream cheese till smooth. Fold in 1/4 c Cool Whip. Spread PB mix over cooled crust by small spoonfuls. In separate bowl combine pudding with milk till thickened. Spread in center of PB layer (not all the way to the edge of paper). Chill parfaits. Top with Cool Whip and shaved chocolate.