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
Whisk together milk and peanut butter. Add pudding mix. Fold in
Fill cupcake cups and then freeze over night.
Let stand at room temp for 5 minutes before serving.