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Peanut Butter Fluffs

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Ingredients
  Graham crackers 9 , made into crumbs (2 1/2-Inch Square Size)
  Reduced calorie margarine 2 Tablespoon, melted (Tub Margarine)
  Whipped topping 2 Cup (32 tbs)
  1% milk 1 Cup (16 tbs)
  Creamy peanut butter 9 Tablespoon (1/2 Cup Plus 1 Tablespoon)
  Low calorie vanilla pudding mix 3 1⁄2 Ounce (1 Envelope, To Make 4 Half Cup Servings)
  Reduced calorie strawberry spread 2 Tablespoon (8 Calories Per Teaspoon)
Directions

1. Line twelve 2 1/2-inch muffin cups with paper liners; set aside.
2. In small bowl, combine crumbs and margarine; press about 1 tablespoon mixture into each cup. Top each with about 2 teaspoons whipped topping.
3. In a large bowl, with an electric mixer on low speed, mix milk and peanut butter together until smooth.
4. Add pudding mix; beat until blended, about 1 minute. Fold in remaining whipped topping.
5. Distribute evenly among cups; top with 1/2 teaspoon strawberry spread. Freeze several hours, or overnight.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Candy

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