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Peanut Butter and Chocolate Freezer Cookies

Source of Recipe

Marla


List of Ingredients

Makes 2 Dozen Treats

Muffin Tins for Freezing
24 Foil Muffin Tin Liners
24 Vanilla Wafers
16-oz. Whipped Topping, divided
2 cups cold Milk
1 cup Peanut Butter
Two, 3.9-oz. packages Instant Chocolate Pudding Mix
1/2 cup Spanish Peanuts (Optional Topping)




Recipe

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.

In a mixing bowl, blend together the milk and peanut butter. Add pudding
mixes and blend again. Fold the remaining whipped topping 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.