Peanut Butter Tarts Recipe

Peanut Butter Tarts Recipe photo by Taste of Home

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This big batch of tarts doesn't last long around our house. But I don't mind...it's so simple to whip up more in a matter of minutes.—Sheryl Christian, Watertown, Wisconsin

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Peanut Butter Tarts Recipe

Prep/Total Time: 30 min.

Yield: 10-12 Servings

30 30

Ingredients

1 carton (8 ounces) frozen whipped topping, thawed, divided
10 to 12 individual graham cracker tart shells
1 cup cold milk
2/3 cup peanut butter
1 package (3.4 ounces) instant vanilla pudding mix
2 tablespoons grape jelly

Directions

Spoon a tablespoonful of whipped topping into each tart shell; set aside. In a large bowl, beat milk and peanut butter until smooth. Add dry pudding mix; beat 1 minute. Fold in remaining whipped topping.
Spoon about 1/2 cup filling into each shell. Chill. Just before serving, top each with 1/2 teaspoon jelly. Leftovers may be frozen. Yield: 10-12 servings.

Nutritional Facts 1 serving (1 each) equals 283 calories, 16 g fat (6 g saturated fat), 3 mg cholesterol, 309 mg sodium, 30 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Peanut Butter Tarts in Country Woman January/February 1996, p37