Peanut Butter Snacking Cups


Graham cracker crumbs 3⁄4 Cup (12 tbs)
Butter/Margarine 3 Tablespoon , melted
Non dairy whipped topping 8 Ounce , thawed (3.5 Cups Cool Whip)
Milk 1 Cup (16 tbs)
Chunky peanut butter 1⁄2 Cup (8 tbs)
Vanilla flavor instant pudding and pie filling 3 1⁄2 Ounce (1 Package, 4 Serving Size Jell O)
Strawberry preserves 1⁄4 Cup (4 tbs)


Line 12-cup muffin pan with paper baking cups.

Combine crumbs and butter mix well.

Press about 1 tablespoon of the crumb mixture into each cup.

Top each with about 1 tablespoon of the whipped topping.

Gradually add milk to peanut butter in bowl, blending until smooth.

Add pudding mix.

With electric mixer at low speed, beat until blended, 1 to 2 minutes.

Fold in remaining whipped topping.

Spoon into crumb-lined cups.

Top each cup with 1 teaspoon of the preserves.

Freeze about 4 hours.

To serve, peel off papers.

Recipe Summary

Difficulty Level: Easy