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Peanut Butter Pudding Cups




Source of Recipe


Internet


List of Ingredients




10 Reynolds® Foil Bake Cups
15 chocolate sandwich cookies, divided
2 tablespoons butter or margarine, melted
1 3 ounce package vanilla cook and serve pudding mix
2 cups milk
1/2 cup chunky peanut butter
Reynolds® Color Plastic Wrap
frozen whipped topping, thawed

Place Reynolds Foil Bake Cups on cookie sheet or tray; set aside. Using food processor or blender, crush 10 cookies. Add butter and process until blended. Press one rounded tablespoon of crumb mixture into bottom of each bake cup. Prepare pudding with milk following package directions. Stir peanut butter into hot pudding until melted. Divide pudding mixture evenly among bake cups. Cover tray with Reynolds Color Plastic Wrap and refrigerate until chilled. To serve, top each pudding cup with a dollop of whipped topping and a cookie half.



Recipe