Frosty Peanut Butter Cups

Frosty Peanut Butter Cups


9 reduced fat graham crackers - crushed
2 tbsp reduced fat butter
1 cup cold 1% milk
1/2 cup reduced fat creamy peanut butter
1 (3.4 oz) package instant vanilla pudding mix
2 cups fat free whipped topping

1. In a small bowl, combine cracker crumbs and margarine. Press about 1 tbsp each into 12 paper lined muffin cups. In a large bowl, whisk milk and peanut butter until blended. Whisk in pudding mix until smooth. Fold in whipped topping. Spoon into cups. Freeze until firm. Remove liners and let stand at room temperature for 5 minutes before serving.

makes 12 servings
Cal 154; fat 6; fiber 1; cholesterol 1; sodium 277; carb 23

These are really good. Very peanut buttery. I think that next time I make them I'm going to use chocolate pudding instead of vanilla, just to see if they have a more peanut butter cup taste.

When measuring the peanut butter, spray the inside of your measuring cup with cooking spray, and your peanut butter will just slip out.

My only complaint is that they are awfully peanut buttery. You kind of miss out on anything else.