Chocolate Peanut Butter Cups Recipe
Servings: 12
Ingredients
- 3/4 c. Chocolate cookie crumbs
- 3 Tbsp. Parkay margarine, melted
- 1/2 c. Peanut butter
- 1 c. Cool lowfat milk
- 1 pkt (4-serving size) Jell-O instant pudding and pie filling, chocolate flavor
- 2 c. Thawed Cold Whip whipped topping Chocolate topping
Directions
- LINE 12 muffin c. with paper baking c.. Mix together cookie crumbs and margarine in small bowl. Press about 1 Tbsp. crumb mix onto bottom of each c..
- STIR peanut butter in small bowl till smooth. Gradually stir in lowfat milk. Add in pudding mix. Beat with wire whisk or possibly at low speed of electric mixer till well blended, 1 to 2 min. Mix in whipped topping, Spoon mix into c.. Freeze 3 hrs or possibly overnight. Peel off paper just betore serving.
- Drizzle chocolate topping over each c..
- NOTE: Use commercial topping which forms hard coating on ice cream.
- Vanilla Peanut Butter C.: Prepare Chocolate Peanut Butter C. as directed, substituting graham cracker crumbs for chocolate cookie crumbs and vanilla flavor pudding for chocolate flavor pudding. Top each c. with 1 tsp. strawberry preserves in place of chocolate topping.
- MAKES 1 dozen c.,
- Prep time: 10 min, Freezing time: 3 hrs
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 48g | |
| Recipe makes 12 servings | |
| Calories 124 | |
| Calories from Fat 72 | 58% |
| Total Fat 8.34g | 10% |
| Saturated Fat 3.06g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 84mg | 4% |
| Potassium 114mg | 3% |
| Total Carbs 9.78g | 3% |
| Dietary Fiber 0.7g | 2% |
| Sugars 6.49g | 4% |
| Protein 3.68g | 6% |
