Peanut Butter Snack Cups Recipe

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"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."
TOTAL TIME: Prep: 10 min. + freezing
MAKES:12 servings
TOTAL TIME: Prep: 10 min. + freezing
MAKES: 12 servings


  • 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

Nutritional Facts

1 each: 154 calories, 7g fat (0 saturated fat), 1mg cholesterol, 184mg sodium, 19g carbohydrate (0 sugars, 0 fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.


  1. Place wafers in paper or foil-lined muffin cups. Top each with 1 tablespoon whipped topping.
  2. 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.
Originally published as Peanut Butter Snack Cups in Quick Cooking July/August 1999, p41

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jmkasprak User ID: 2880256 26100
Reviewed Aug. 1, 2011

"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."

bunnygirl6489 User ID: 2598839 203196
Reviewed Aug. 1, 2010

"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!"

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