On The Light Side Peanut Butter Fluffs

• 9 graham crackers (2 1/2 sq.), crumbled
• 2 Tbsp. reduced-calorie tub margarine, melted
• 2 c. reduced-calorie whipped topping
• 1 c. low-fat milk (1%)
• 1/2 c. plus 1 Tbsp. creamy peanut butter
• 1 envelope (four 1/2 c. serving size) reduced-calorie vanilla pudding mix

1. Line 12 muffin cups with paper liners; set aside.
2. In a small bowl, combine crumbs and margarine.
3. Press about 1 tablespoon of mixture into each cup.
4. Top each with about 2 teaspoons of whipped topping.
5. In a large bowl, with an electric mixer on low speed, mix milk and peanut butter together until smooth.
6. Add pudding mix and beat about 1 minute or until blended; fold in remaining whipped topping.
7. Distribute mixture among cups and freeze several hours or overnight.
8. Let stand at room temperature for about 5 minutes before serving.

crackers, margarine, lowfat milk, peanut butter, serving size

Taken from www.cookbooks.com/Recipe-Details.aspx?id=294478 (may not work)