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Frosty Peanut Butter Cups
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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 whipped topping
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. Editor's Note: This recipe was
tested with Parkay reduced-fat tub margarine.
Yield: 1 dozen.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |