Title: Chocolate peanut butter cups #1
 Categories: Dessert
      Yield: 12 Servings
 
    3/4 c  Chocolate cookie crumbs
      3 tb Parkay margarine; melted
    1/2 c  Peanut butter
      1 c  Cold milk
      1 pk (4-serving size) Jell-O
           -instant pudding and pie
           -filling; chocolate flavor
      2 c  Thawed Cool Whip whipped
           -topping
           Chocolate topping
 
   LINE 12 muffin cups with paper baking cups. Mix together cookie
  crumbs and margarine in small bowl. Press about 1 tablespoon crumb
  mixture onto bottom of each cup.
  
   STIR peanut butter in small bowl until smooth. Gradually stir in
  milk. Add pudding mix. Beat with wire whisk or at low speed of
  electric mixer until well blended, 1 to 2 minutes. Fold in whipped
  topping, Spoon mixture into cups. Freeze 3 hours or overnight. Peel
  off paper just betore serving. Drizzle chocolate topping over each
  cup.
  
   NOTE: Use commercial topping that forms hard coating on ice cream.
  
   Vanilla Peanut Butter Cups: Prepare Chocolate Peanut Butter Cups as
  directed, substituting graham cracker crumbs for chocolate cookie
  crumbs and vanilla flavor pudding for chocolate flavor pudding. Top
  each cup with 1 teaspoon strawberry preserves in place of chocolate
  topping.
  
   MAKES 1 dozen cups, Prep time: 10 minutes, Freezing time: 3 hours
  
  From .  Downloaded from