Chocolate Peanut Butter Marshmallow Tarts

• 4-1/2 cups creamy peanut butter
• 2-1/4 qt. Prepared JELL-O Chocolate Instant Pudding
• 4-1/2 cups marshmallow ice cream topping
• 36 each mini graham cracker pie crusts
• 1-1/2 cups caramel ice cream topping
• 2-1/4 cups Prepared DREAM WHIP Whipped Topping
• 3/4 cup chopped PLANTERS COCKTAIL Peanuts

1. Add peanut butter to pudding; stir with wire whisk until well blended.
2. Spoon 2 Tbsp.
3. of the marshmallow topping into each tart shell; top with 1/3 cup of the pudding mixture.
4. Refrigerate 2 to 3 hours or until set.
5. Top each tart with 2 Tbsp.
6. of the caramel topping and 1 Tbsp.
7. of the whipped topping; sprinkle with 1 tsp.
8. of the peanuts.

peanut butter, marshmallow ice cream topping, graham cracker pie crusts, caramel ice cream topping, peanuts

Taken from www.kraftrecipes.com/recipes/-1749.aspx (may not work)