Directions:
- Line 12 muffin cups with paper liners.
- In a small bowl, combine graham cracker crumbs and melted margarine.
- Press crumb mixture into bottom of lined muffin cups (about 1 tablespoon of crumbs per muffin cup).
- Bake at 350 degrees for 5 minutes; remove pan from oven and cool completely before filling.
- In a large mixing bowl, beat the peanut butter and milk together on low speed.
- Add the pudding mix and beat for 1 minute.
- Fold in the Cool Whip; spoon mixture into the muffin cups.
- Freeze for several hours or overnight.
- To serve, remove fluffs from freezer, peel off liner and let stand at room temperature to soften slightly, about 5 minutes, and top with a tablespoon of Light or Fat Free Cool Whip or Redi-Whip.
- NOTE: For a change in flavor, use vanilla pudding in place of the chocolate pudding - other flavors may work, too, but those are the only 2 flavors I've used to date.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 774.46 Kcal (3243 kJ) | ||
| Calories from fat | 332.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.95g | 57% | |
|---|---|---|---|
| Cholesterol | 0.46mg | 0% | |
| Sodium | 693.62mg | 29% | |
| Potassium | 197.77mg | 4% | |
| Total Carbs | 100.03g | 33% | |
| Sugars | 31.21g | 125% | |
| Dietary Fiber | 2.85g | 11% | |
| Protein | 7.87g | 16% | |
| Iron | 5.8mg | 32% | |
| Calcium | 68.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 317.84 Kcal (1331 kJ) | ||
| Calories from fat | 136.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.16g | 57% | |
|---|---|---|---|
| Cholesterol | 0.19mg | 0% | |
| Sodium | 284.66mg | 29% | |
| Potassium | 81.17mg | 4% | |
| Total Carbs | 41.05g | 33% | |
| Sugars | 12.81g | 125% | |
| Dietary Fiber | 1.17g | 11% | |
| Protein | 3.23g | 16% | |
| Iron | 2.4mg | 32% | |
| Calcium | 28.1mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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