Peanut Butter Snacking Cups
|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.
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