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Peanut Butter Fluffs

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  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)

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


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2297 Calories from Fat 1055

% Daily Value*

Total Fat 118 g182%

Saturated Fat 36.8 g184%

Trans Fat 0 g

Cholesterol 11.3 mg3.8%

Sodium 1731.4 mg72.1%

Total Carbohydrates 265 g88.5%

Dietary Fiber 16.3 g65.2%

Sugars 111 g

Protein 49 g98.5%

Vitamin A 30.3% Vitamin C 0.05%

Calcium 35.5% Iron 22.7%

*Based on a 2000 Calorie diet

Peanut Butter Fluffs Recipe