| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Dessert |
12 |
Servings |
INGREDIENTS
| 3/4 |
c |
Chocolate cookie crumbs |
| 3 |
tb |
Parkay margarine; melted |
| 1/2 |
c |
Peanut butter |
| 1 |
c |
Cold milk |
| 1 |
pk |
(4-serving size) Jell-O instant pudding and pie filling; chocolate flavor |
| 2 |
c |
Thawed Cool Whip whipped topping |
|
|
Chocolate topping |
INSTRUCTIONS
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 betore serving.
Drizzle chocolate topping over each cup.
NOTE: Use commercial topping that forms hard coating on ice cream.
Vanilla Peanut Butter Cups: Prepare Chocolate Peanut Butter Cups as
directed, substituting graham cracker crumbs for chocolate cookie crumbs
and vanilla flavor pudding for chocolate flavor pudding. Top each cup with
1 teaspoon strawberry preserves in place of chocolate topping.
MAKES 1 dozen cups, Prep time: 10 minutes, Freezing time: 3 hours
From <Favorite Recipes: Jell-O Easy Entertaining>. Downloaded from Glen's
MM Recipe Archive, http://www.erols.com/hosey.
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