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Peanut Butter Fluffs




Source of Recipe


Internet


List of Ingredients




9 graham crackers (2 1/2 in squares) crushed
2 T reduced-calorie tub margarine, melted
2 C. reduced calorie whipped topping
1 C low-fat(1%) milk
1/2 C plus 1 T. creamy peanut butter
1 envelope( 4 serving) reduced vanilla pudding
2 T. reduced-calorie strawberry spread

Recipe



Line 12 muffin cups with paper liners. Combine crumbs and margarine; press about 1 T. mixture into each cup.
Top each with about 2 tsp. whipped topping.
Mix milk and peanut butter together with mixer on low speed until smooth.
Add pudding mix; beat until blended about 1 minute.
Fold in remaining whipped topping.
Distribute evenly among cups; top with 1/2 tsp strawberry spread.
Freeze several hours, or overnight.
To serve, remove fluffs from muffin cups, peel off liners, and let stand at room temperature to soften slightly, about 5 minutes