Peanut Butter Snack Cups Recipe
- 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
- 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.
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.
Reviews for Peanut Butter Snack Cups
"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."
"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!"