Email to Phyllis_ aka_ Filus      

Peanut Butter Snack Cups

Source of Recipe

Quick Cooking Magazine – 1999 – N. Clark; PA


Recipe Introduction

Plan ahead…needs to freeze Peanut Butter Snack Cups
Exchanges
Serves: 12

12 vanilla wafers
1 carton (8 oz.) light frozen whipped topping, thawed, ‘divided’
1 c. cold skim milk
1/2 c. reduced-fat peanut butter
1 small pkg. instant sugar-free chocolate pudding

Place wafers in paper or foil-lined muffin cups. Top each with 1 T. whipped topping. In a mixing bowl, combine milk and peanut butter. Add pudding mix; beat on low speed for 2 minutes. Fold in remaining whipped topping. Spoon into prepared cups. Cover and freeze. Remove from freezer 10 minutes before serving.

One serving equals: 154 calories…184 mg sodium…1 mg cholesterol…19 gm carbohydrate…5 gm protein…7 gm fat ++++ Exchanges 1-1/2 starch…1/2 fat