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Peanut Butter Tarts

 Peanut Butter Tarts
This big batch of tarts doesn't last long around our house. But I don't's so simple to whip up more in a matter of minutes.—Sheryl Christian, Watertown, Wisconsin
10-12 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.