Chocolate Peanut Butter Cups
|Chocolate cookie crumbs||3⁄4 Cup (12 tbs)|
|Margarine||3 Tablespoon, melted (Parkay)|
|Peanut butter||1⁄2 Cup (8 tbs)|
|Cold milk||1 Cup (16 tbs)|
|Pudding and pie filling||3 1⁄2 Ounce (1 Package, Jell -O Instant, Chocolate Flavor)|
|Cool whip||2 Cup (32 tbs), thawed|
|Whipped topping||1⁄2 Cup (8 tbs)|
|Chocolate topping||1⁄2 Cup (8 tbs)|
LINE 12 muffin cups with paper baking cups.
Mix together cookie crumbs and margarine in small bowl.
Press about 1 tablespoon crumb mixture onto bottom of each cup.
STIR peanut butter in small bowl until smooth.
Gradually stir in milk.
Add pudding mix.
Beat with wire whisk or at low speed of electric mixer until well blended, 1 to 2 minutes.
Fold in whipped topping.
Spoon mixture into cups.
Freeze 3 hours or overnight.
Peel off paper just before serving.
Drizzle chocolate topping over each cup.
Serving size: Complete recipe
Calories 2798 Calories from Fat 1517
% Daily Value*
Total Fat 171 g262.4%
Saturated Fat 67.5 g337.7%
Trans Fat 0 g
Cholesterol 41 mg13.7%
Sodium 1515.2 mg63.1%
Total Carbohydrates 278 g92.6%
Dietary Fiber 11.1 g44.4%
Sugars 195.5 g
Protein 47 g93.5%
Vitamin A 36.8% Vitamin C 0.08%
Calcium 32.6% Iron 38.4%
*Based on a 2000 Calorie diet