LINE 12 muffin cups with paper baking cups. Mix together cookie crumbs and margarine in small bowl. Press about 1 tablespoon crumb mixture onto bottom of each cup. STIR peanut butter in small bowl until smooth. Gradually stir in milk. Add pudding mix. Beat with wire whisk or at low speed of electric mixer until well blended, 1 to 2 minutes. Fold in whipped topping, Spoon mixture into cups. Freeze 3 hours or overnight. Peel off paper just betore serving. Drizzle chocolate topping over each cup. NOTE: Use commercial topping that forms hard coating on ice cream. Vanilla Peanut Butter Cups: Prepare Chocolate Peanut Butter Cups as directed, substituting graham cracker crumbs for chocolate cookie crumbs and vanilla flavor pudding for chocolate flavor pudding. Top each cup with 1 teaspoon strawberry preserves in place of chocolate topping. MAKES 1 dozen cups, Prep time: 10 minutes, Freezing time: 3 hours From
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|Serving Size: 1 Serving (54g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 45 (24%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 80.8mg||3 %|
|Potassium 122mg||3 %|
|Total Carbohydrate 33.9g||10 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 32.4g|
|Protein 2.2g||3 %|
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Calories per serving: 187
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