Ingredients
1 cup reduced-fat graham cracker crumbs (about 5 whole crackers)2 tablespoons butter, softened1 cup cold 1% milk1/2 cup reduced-fat creamy peanut butter1 package (3.4 ounces) instant vanilla pudding mix2 cups fat-free whipped topping
Preparation
In a small bowl, combine cracker crumbs and butter. Press about 1 tablespoon each into 12 paper-lined muffin cups.
In a large bowl, whisk milk and peanut butter until blended. Whisk in pudding mix until smooth. Fold in whipped topping. Spoon into cups. Freeze until firm. Remove liners and let stand at room temperature for 5 minutes before serving.
