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Peanut Butter Tarts


8 oz cool whip-thawed

12 individual graham cracker tart shells

1 cup milk

2/3 cup peanut butter-smooth or chunky

1 3.4 oz pkg instant vanilla pudding

2 tbsp jelly of choice


Spoon 1 tbsp of the cool whip into the bottom of each tart shell.

Beat the milk with the peanut butter til well blended.

Add the pudding mix and beat for 1 minute.

Fold in the remaining cool whip.

Place 1/2 cup of the mixture into each tart shell.

Chill tarts.

Just before serving,top each with a small amount of the jelly.

Freeze any leftovers.