2 c. cold milk
2-3 tbsp. creamy peanut butter
1 pkg. (4 oz. size) Jello vanilla instant pudding mix
1 1/2 c. thawed Birds Eye Cool Whip non-dairy whipped topping
3 tbsp. chocolate syrup

Gradually beat milk a little at a time into the peanut butter in a small bowl. Add the pudding mix and beat at low speed for about 2 minutes. Fold in 1 cup of the whipped topping. Layer the pudding mixture with chocolate syrup in individual parfait glasses. Garnish with remaining whipped topping if desired. Sprinkle on a little bit of grated chocolate. Chill. Serves 5-6.