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    Peanut Butter Chocolate Freezer Cookies


    Source of Recipe


    Internet

    List of Ingredients




    24 Foil Muffin Tin Liners
    24 Vanilla Wafers
    16 ounces Whipped cream, divided
    2 cups Milk, cold
    1 cup Peanut butter
    Two, 3.9-oz. packages Instant Chocolate Pudding Mix
    1/2 cup Spanish Peanuts

    Place the muffin tin liners in each muffin well; set aside.

    Place 1 vanilla wafer in each of the muffin tin wells. Top with 1 tablespoon of whipped topping.

    Ina mixing bowl, blend together the milk and peanut butter. Add pudding mixes andblend again. Fold the remaining whippedtopping into the mixture.

    Spoon the chocolate, peanut butter mixture into the muffin wells. Sprinkle a few Spanish peanuts over the top. Cover with wax paper and freeze for at least 1 hour, or until firm.


    Recipe
 

 

 

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