You are here

Peanut Butter Tarts

Country.Chef's picture
  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)
  Jelly 2 Tablespoon

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.

Rate It

Your rating: None
Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4430 Calories from Fat 1577

% Daily Value*

Total Fat 219 g337%

Saturated Fat 72.4 g362.1%

Trans Fat 0 g

Cholesterol 22.6 mg7.5%

Sodium 3650.7 mg152.1%

Total Carbohydrates 574 g191.4%

Dietary Fiber 17.9 g71.7%

Sugars 355.1 g

Protein 68 g135.9%

Vitamin A 4.7% Vitamin C 0.45%

Calcium 37.4% Iron 52.8%

*Based on a 2000 Calorie diet

Peanut Butter Tarts Recipe