|Chocolate cookie crumbs||3⁄4 Cup (12 tbs)|
|Margarine||3 Tablespoon , melted (Parkay)|
|Peanut butter||1⁄2 Cup (8 tbs)|
|Cold milk||1 Cup (16 tbs)|
|Pudding and pie filling||3 1⁄2 Ounce (1 Package, Jell|
|Cool whip||2 Cup (32 tbs) , thawed|
|Whipped topping||1⁄2 Cup (8 tbs)|
|Chocolate topping||1⁄2 Cup (8 tbs)|
LINE 12 muffin cups with paper baking cups.
Mix together cookie crumbs and margarine in small bowl.
Press about 1 tablespoon crumb mixture onto bottom of each cup.
STIR peanut butter in small bowl until smooth.
Gradually stir in milk.
Add pudding mix.
Beat with wire whisk or at low speed of electric mixer until well blended, 1 to 2 minutes.
Fold in whipped topping.
Spoon mixture into cups.
Freeze 3 hours or overnight.
Peel off paper just before serving.
Drizzle chocolate topping over each cup.