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Monday, June 23, 2008

Frosty Peanut Butter Cups

I'm not a huge fan of dessert. Well...that's not entirely true. I'm not a huge fan of MAKING desserts. I'll eat them, but we don't typically around here. However, this is on the agenda this weekend to follow up the fab soup below.

You can't beat peanut butter. I mean really.

Frosty Peanut Butter Cups

1 cup reduced-fat graham cracker crumbs (about 5 whole crackers)
2 tablespoons reduced-fat spreadable margarine
1 cup cold 1% milk
1/2 cup reduced-fat creamy peanut butter
1 package (3.4 ounces) instant vanilla pudding mix
2 cups fat-free Cool Whip® whipped topping

In a small bowl, combine cracker crumbs and margarine. Press about 1 tablespoon each into 12 paper-lined muffin cups.

In a large bowl, whisk milk and peanut butter until blended. Whisk in pudding mix until smooth. Fold in whipped topping. Spoon into cups. Freeze until firm. Remove liners and let stand at room temperature for 5 minutes before serving. Yield: 1 dozen.



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