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Peanut Butter Snack Cups

Source of Recipe

Quick Cooking Magazine � 1999 � N. Clark; PA


Recipe Introduction

Plan ahead�needs to freeze Peanut Butter Snack Cups
Exchanges
Serves: 12

12 vanilla wafers
1 carton (8 oz.) light frozen whipped topping, thawed, �divided�
1 c. cold skim milk
1/2 c. reduced-fat peanut butter
1 small pkg. instant sugar-free chocolate pudding

Place wafers in paper or foil-lined muffin cups. Top each with 1 T. whipped topping. In a mixing bowl, combine milk and peanut butter. Add pudding mix; beat on low speed for 2 minutes. Fold in remaining whipped topping. Spoon into prepared cups. Cover and freeze. Remove from freezer 10 minutes before serving.

One serving equals: 154 calories�184 mg sodium�1 mg cholesterol�19 gm carbohydrate�5 gm protein�7 gm fat ++++ Exchanges 1-1/2 starch�1/2 fat