Frosty Peanut Butter Cups
Light & Tasty
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.
SERVINGS: 12
CATEGORY: Lower Fat
METHOD: Freezer
TIME: Prep: 15 min. + freezing
Ingredients:
- 1 cup reduced-fat graham cracker crumbs (about 5 whole crackers)
- 2 tablespoons reduced-fat spreadable margarine
- 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 Cool Whip® whipped topping
Directions:
In a small bowl, combine cracker crumbs and margarine. 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. Editor's Note: This recipe was tested with Parkay reduced-fat tub margarine.