Peanut Butter Tarts
|Frozen whipped topping||8 Ounce, thawed (1 Carton)|
|Graham cracker tart shells||12|
|Cold milk||1 Cup (16 tbs)|
|Creamy peanut butter||2⁄3 Cup (10.67 tbs)|
|Instant vanilla pudding mix||3 1⁄2 Ounce (1 Package)|
Spoon a tablespoonful of whipped topping into the bottom of each tart shell; set aside.
In a mixing bowl, beat milk and peanut butter until well mixed.
Add pudding mix; beat for 1 minute.
Fold in remaining whipped topping.
Spoon about 1/2 cup filling into each shell.
Just before serving, top each with 1/2 teaspoon jelly.
Leftovers may be frozen.