Peanut Butter Snack Cups
Total TimePrep: 10 min. + freezing
- 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
- 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.
Nutrition Facts1 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.
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.
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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