Hi....
You had better be prepared to make extra of these...they are DELISH!! and will go quickly! They are like mini peanut butter pies! ..... and they are even reduced in fat by using reduced fat graham crackers, reduced fat peanut butter, fat free Cool whip, and I used skimmed milk instead of 1% milk, ....
Enjoy!
hugs,
peg
Frosty Peanut Butter Cups
With their creamy smooth texture and peanut butter flavor, these cups are addictive! Graham cracker crumbs make up the simple crust. They freeze will in muffin cups for cute individual servings.
12 Servings Prep: 15 min. + freezing
Ingredients
1 cup reduced-fat graham cracker crumbs (about 5 whole crackers)
2 tablespoons butter, softened
1 cup cold 1% milk
1/2 cup reduced-fat creamy peanut butter
1 package (3.4 ounces) instant vanilla pudding mix
2 cups fat-free whipped topping
Directions
In a small bowl, combine cracker crumbs and butter. Press about 1 tablespoon 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.
Yield: 1 dozen.
Nutrition Facts: One serving equals 154 calories, 6 g fat (1 g saturated fat), 1 mg cholesterol, 277 mg sodium, 23 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
Recipe source:
http://www.tasteofhome.com/recipes/Frosty-Peanut-Butter-Cups
You had better be prepared to make extra of these...they are DELISH!! and will go quickly! They are like mini peanut butter pies! ..... and they are even reduced in fat by using reduced fat graham crackers, reduced fat peanut butter, fat free Cool whip, and I used skimmed milk instead of 1% milk, ....
Enjoy!
hugs,
peg
Frosty Peanut Butter Cups
With their creamy smooth texture and peanut butter flavor, these cups are addictive! Graham cracker crumbs make up the simple crust. They freeze will in muffin cups for cute individual servings.
12 Servings Prep: 15 min. + freezing
Ingredients
1 cup reduced-fat graham cracker crumbs (about 5 whole crackers)
2 tablespoons butter, softened
1 cup cold 1% milk
1/2 cup reduced-fat creamy peanut butter
1 package (3.4 ounces) instant vanilla pudding mix
2 cups fat-free whipped topping
Directions
In a small bowl, combine cracker crumbs and butter. Press about 1 tablespoon 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.
Yield: 1 dozen.
Nutrition Facts: One serving equals 154 calories, 6 g fat (1 g saturated fat), 1 mg cholesterol, 277 mg sodium, 23 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
Recipe source:
http://www.tasteofhome.com/recipes/Frosty-Peanut-Butter-Cups