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Peanut Butter Tarts Recipe
|Frozen whipped topping||8 Ounce, thawed (1 Carton)|
|Graham cracker tart shells||12|
|Cold milk||1 Cup (16 tbs)|
|Creamy peanut butter||2⁄3 Cup (10.67 tbs)|
|Instant vanilla pudding mix||3 1⁄2 Ounce (1 Package)|
Serving size: Complete recipe
Calories 4430 Calories from Fat 1577
% Daily Value*
Total Fat 219 g337%
Saturated Fat 72.4 g362.1%
Trans Fat 0 g
Cholesterol 22.6 mg
Sodium 3650.7 mg152.1%
Total Carbohydrates 574 g191.4%
Dietary Fiber 17.9 g71.7%
Sugars 355.1 g
Protein 68 g135.9%
Vitamin A 4.7% Vitamin C 0.45%
Calcium 37.4% Iron 52.8%
*Based on a 2000 Calorie diet
In a mixing bowl, beat milk and peanut butter until well mixed.
Add pudding mix; beat for 1 minute.
Fold in remaining whipped topping.
Spoon about 1/2 cup filling into each shell.
Just before serving, top each with 1/2 teaspoon jelly.
Leftovers may be frozen.