For chocolate pudding, in small bowl combine sugar and cocoa powder. Add boiling water and stir until smooth and shiny. In another small bowl, combine cornstarch and 1/4 cup evaporated milk. In medium saucepan, combine remaining evaporated milk, cocoa mixture and cornstarch mixture. Over medium-low heat, stir pudding constantly until it thickens and comes to a boil, about 6 minutes. Stir in vanilla. Pour into bowl. Cool slightly. Press plastic wrap on surface. Refrigerate until thoroughly chilled, about 2 hours. For vanilla pudding, in bowl combine cornstarch and 1/4 cup evaporated milk. In medium saucepan, stir together remaining evaporated milk, sugar and cornstarch mixture. Over medium-low heat, stir pudding constantly until it thickens and comes to a boil, about 6 minutes. Stir in vanilla. Pour into bowl. Cool slightly. Press plastic wrap on surface. Refrigerate until thoroughly chilled, about 2 hours. To assemble parfaits, layer 2 tablespoons chocolate pudding, 2 tablespoons vanilla pudding and 1/2 teaspoon chopped nuts in each of 4 small, tall, parfait or dessert glasses. Repeat layering twice more with the chocolate and vanilla puddings and nuts. Garnish with miniature marshmallows, if desired.

Makes 4 parfaits. Per parfait; 292 calories; 14 g protein; 3 g fat; 5 mg cholesterol; 50 g carbohydrates; 198 mg sodium.

Your time in the kitchen: 30 minutes. Ready to serve in 2 hours, 45 minutes.

Sneak peak at irresistible, guilt-free treats from Richard Simmons' brand-new cookbook, "Sweetie Pie", printed in Woman's World, 11/4/97 issue.