Peanut Butter Tarts
Ingredients
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
Directions
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.
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