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Peanut Butter Snacking Cups

sweet.chef's picture
  Graham cracker crumbs 3⁄4 Cup (12 tbs)
  Butter/Margarine 3 Tablespoon, melted
  Non dairy whipped topping 8 Ounce, thawed (3.5 Cups Cool Whip)
  Milk 1 Cup (16 tbs)
  Chunky peanut butter 1⁄2 Cup (8 tbs)
  Vanilla flavor instant pudding and pie filling 3 1⁄2 Ounce (1 Package, 4 Serving Size Jell O)
  Strawberry preserves 1⁄4 Cup (4 tbs)

Line 12-cup muffin pan with paper baking cups.
Combine crumbs and butter; mix well.
Press about 1 tablespoon of the crumb mixture into each cup.
Top each with about 1 tablespoon of the whipped topping.
Gradually add milk to peanut butter in bowl, blending until smooth.
Add pudding mix.
With electric mixer at low speed, beat until blended, 1 to 2 minutes.
Fold in remaining whipped topping.
Spoon into crumb-lined cups.
Top each cup with 1 teaspoon of the preserves.
Freeze about 4 hours.
To serve, peel off papers.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2225 Calories from Fat 1394

% Daily Value*

Total Fat 160 g246.3%

Saturated Fat 75.6 g377.8%

Trans Fat 0 g

Cholesterol 119.4 mg39.8%

Sodium 1629.4 mg67.9%

Total Carbohydrates 178 g59.3%

Dietary Fiber 10.3 g41.3%

Sugars 113.5 g

Protein 40 g79.3%

Vitamin A 27.1% Vitamin C

Calcium 32.4% Iron 14%

*Based on a 2000 Calorie diet

Peanut Butter Snacking Cups Recipe