Peanut Butter Fluffs Recipe
Ingredients
| 9 graham crackers (2 1/2-inch squares), made into crumbs | ||
| 2 tablespoons reduced-calorie tub margarine, melted | ||
| Whipped topping | 2 Cup (16 tbs) | |
| Milk fat | 1 Cup (16 tbs) | |
| 1/2 cup plus 1 tablespoon creamy peanut butter | ||
| Vanilla pudding envelope | 1 | |
| Strawberry | 2 Tablespoon | |
Directions
1. Line twelve 2 1/2-inch muffin cups with paper liners; set aside.
2. In small bowl, combine crumbs and margarine; press about 1 tablespoon mixture into each cup. Top each with about 2 teaspoons whipped topping.
3. In a large bowl, with an electric mixer on low speed, mix milk and peanut butter together until smooth.
4. Add pudding mix; beat until blended, about 1 minute. Fold in remaining whipped topping.
5. Distribute evenly among cups; top with 1/2 teaspoon strawberry spread. Freeze several hours, or overnight.
2. In small bowl, combine crumbs and margarine; press about 1 tablespoon mixture into each cup. Top each with about 2 teaspoons whipped topping.
3. In a large bowl, with an electric mixer on low speed, mix milk and peanut butter together until smooth.
4. Add pudding mix; beat until blended, about 1 minute. Fold in remaining whipped topping.
5. Distribute evenly among cups; top with 1/2 teaspoon strawberry spread. Freeze several hours, or overnight.
Chef
