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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This big batch of tarts doesn't last long around our house. But I don't mind...it's so simple to whip up more in a matter of minutes.—Sheryl Christian, Watertown, Wisconsin Ingredients:
1 carton (8 ounces) frozen whipped topping, thawed, divided |
10 to 12 individual graham cracker tart shells |
1 cup cold milk |
2/3 cup peanut butter |
1 package (3.4 ounces) instant vanilla pudding mix |
2 tablespoons grape jelly |
Directions:
1. Spoon a tablespoonful of whipped topping into each tart shell; set aside. In a large bowl, beat milk and peanut butter until smooth. Add dry pudding mix; beat 1 minute. Fold in remaining whipped topping.
2. Spoon about 1/2 cup filling into each shell. Chill. Just before serving, top each with 1/2 teaspoon jelly. Leftovers may be frozen. Yield: 10-12 servings.
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