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Frosty Peanut Butter Cups Recipe

Frosty Peanut Butter Cups Recipe photo by Taste of Home

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With their creamy smooth texture and peanut butter flavor, these cups are addictive! Graham cracker crumbs make up the simple crust. They freeze will in muffin cups for cute individual servings.

This recipe is:

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Healthy

Quick

Diabetic Friendly

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Frosty Peanut Butter Cups Recipe

Prep: 15 min. + freezing

Yield: 12 Servings

15 15

Ingredients

1 cup reduced-fat graham cracker crumbs (about 5 whole crackers)
2 tablespoons butter, softened
1 cup cold 1% milk
1/2 cup reduced-fat creamy peanut butter
1 package (3.4 ounces) instant vanilla pudding mix
2 cups fat-free whipped topping

Directions

In a small bowl, combine cracker crumbs and butter. Press about 1 tablespoon each into 12 paper-lined muffin cups.
In a large bowl, whisk milk and peanut butter until blended. Whisk in pudding mix until smooth. Fold in whipped topping. Spoon into cups. Freeze until firm. Remove liners and let stand at room temperature for 5 minutes before serving. Yield: 1 dozen.

Nutritional Analysis: One serving equals 154 calories, 6 g fat (1 g saturated fat), 1 mg cholesterol, 277 mg sodium, 23 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Originally published as Frosty Peanut Butter Cups in Light & Tasty December/January 2005, p37

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Reviews for Frosty Peanut Butter Cups

Frosty Peanut Butter Cups

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(1-10) of 26 reviews

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Reviewed on Apr. 12, 2012 by ilka896

These are very light a great substitute for ice cream

Reviewed on Apr. 10, 2012 by JCV4

These were quick and easy and tasted GREAT! I drizzled a little chocolate on top, too. Thanks!

Reviewed on Mar. 23, 2012 by eyeball4

NETIZEN---GO EAT YOUR CELERY!!!!

Reviewed on Mar. 21, 2012 by km102364

Delicious, & very easy to make. My family loves these!!!

Reviewed on Mar. 19, 2012 by akp1967

I made these yesterday. They taste good, but the graham cracker portion crumbles and dont leave these sit out more than 5 or 10 minutes or they thaw. They taste awesome and I will probably make them again.

Reviewed on Mar. 16, 2012 by Netizen

My objection is to calling an unhealthy recipe healthy. Where is the common sense in that? There is a big difference between celery and TRANS FATS. Substitutions? Sure, tell me what to substitute for the graham crackers, peanut butter, pudding and the whipped topping, so I can make this recipe?

Reviewed on Mar. 15, 2012 by Bosa

Very tasty! It's a quick and easy dessert for my kids. I like that they are in single servings so I can just pull them out as needed.

Reviewed on Mar. 15, 2012 by nanny jo

These were great..keep them in the freezer then they only need about 5 minutes to thaw a bit..yum..if they thaw too long you will need a plate & fork but this is good too..I ended up giving most of the first batch away so will be making another very soon...enjoy

Reviewed on Mar. 15, 2012 by porchone

Great! They are a great frozen treat. Only problem, they are hard to stay out of.

Reviewed on Mar. 15, 2012 by rmd65

This recipe was surprisingly easy & very, very tasty! My significant other LOVED them!

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