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Peanut Butter Tarts

Country.Chef's picture
Ingredients
  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
Directions

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.
Chill.
Just before serving, top each with 1/2 teaspoon jelly.
Leftovers may be frozen.

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