Wednesday, December 26, 2012

Frosty Peanut Butter Cups

9 graham crackers, crushed
2 Tablespoons butter, room temperature
1 cup cold milk
1/2 cup peanut butter
1 (3.4 oz) instant vanilla pudding mix
2 cups whipped topping
12 paper lined muffin cups.

Combine graham crackers and butter.  Put about a tablespoon in paper lined cupcake pan.
Whisk together milk and peanut butter.  Add pudding mix.  Fold in whipped topping.
Fill cupcake cups and then freeze over night.

Let stand at room temp for 5 minutes before serving.
Makes twelve.

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