Peanut Butter Chocolate Pudding Cups

• 1 package fat free chocolate pudding
• 2 cups nonfat milk
• 14 cup smooth peanut butter
• 2 cups Cool Whip Free
• 13 individual size graham cracker pie crust

1. Microwave peanut butter for about 30 seconds (or until liquidy).
2. Mix peanut butter and pudding mix and fat free milk with a wisk for two minutes.
3. Mix in cool whip until well blended and smooth.
4. Pour 1/4 cup of mixture into each graham cracker crust.
5. Chill for about 30 minutes in the freezer before eating.

chocolate pudding, nonfat milk, smooth peanut butter, graham cracker pie crust

Taken from www.food.com/recipe/peanut-butter-chocolate-pudding-cups-405742 (may not work)