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Peanut Butter Cups

Yields:12 Dessert Cups

18 graham cracker squares (crumbled)
4 tablespoons reduced calorie tub margarine (melted)
1 16 ounce tub reduced-calorie whipped topping
1 cup skim milk
1/2 cup plus 1 tablespoon creamy peanut butter
1 envelope reduced calorie butterscotch pudding mix
1 1/2 teaspoon vanilla
1/2 teaspoon reduced calorie jam

Steps: Line 12 cup muffin tray paper liners. In small bowl, combine the graham crackers and the margarine. Press 1 tablespoon of the crumb mixture into each paper muffin cup. Cover mixture in each muffin cup with two teaspoons of the whipped topping. In large bowl, beat the skim milk and the peanut butter. Stir into peanut butter mixture the butterscotch topping mix and the rest of the tub of whipped topping. Pour peanut butter-pudding mixture into cups and top each with 1/2 teaspoon of jam.

Freeze for two hours. Remove from muffin tray, peel away paper liners, let stand for five minutes and serve.