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Peanut Butter Snack Cups Recipe

"When our kids were little, they loved this cool and creamy summertime treat," relates Nancy Clark of Cochranton, Pennsylvania. "We'd keep several batches in the freezer so there were plenty when their neighborhood friends came over to play."

This recipe is:

Quick

Diabetic Friendly

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Peanut Butter Snack Cups Recipe

Prep: 10 min. + freezing

Yield: 12 Servings

10 10

Ingredients

12 vanilla wafer
1 carton (8 ounces) frozen whipped topping, thawed, divided
1 cup cold 2% milk
1/2 cup peanut butter
1 package (3.9 ounces) instant chocolate pudding mix

Directions

Place wafers in paper or foil-lined muffin cups. Top each with 1 tablespoon whipped topping.
In a large bowl, combine milk and peanut butter. Add pudding mix; beat on low speed for 2 minutes. Fold in remaining whipped topping. Spoon into prepared cups. Cover and freeze. Remove from the freezer 10 minutes before serving. Yield: 12 servings.

Nutritional Analysis: One serving (prepared with reduced-fat frozen whipped topping, fat-free milk, reduced-fat peanut butter and sugar-free chocolate pudding) equals 154 calories, 7 g fat (0 saturated fat), 1 mg cholesterol, 184 mg sodium, 19 g carbohydrate, 0 fiber, 5 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Originally published as Peanut Butter Snack Cups in Quick Cooking July/August 1999, p41

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Peanut Butter Snack Cups

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Reviewed on Aug. 01, 2011 by jmkasprak

These just weren't for us. After sitting out for ten minutes, they were still too hard to eat, and when they thawed more they were just a mess. I ended up dumping all the cups into a bowl, which made a very average pudding mixture.

Reviewed on Aug. 01, 2010 by bunnygirl6489

EVERYONE SHOULD TRY THIS ONE!! I found this recipe in my Taste of Home years ago and it quickly became a family favorite. I actually have it memorized! It's also really easy to make a low-fat version. Thank you so much!