Recipe from "The Jell-o Pages" cookbook
- 3/4 C. graham cracker crumbs
- 3 T. butter, melted
- 3-1/2 C. whipped cream
- 1/2 C. peanut butter
- 1 C. milk
- 1 (4-serving) pkg. instant chocolate pudding
Line 12 muffins cups with paper liners. Combine crumbs with butter; press 1 T. of mixture into bottoms of lined cups, top with 1 T. whipped cream. Gradually beat milk into peanut butter until smooth. Add pudding and stir until well blended, then fold in remaining whipped cream. Spoon mixture into cups. Freeze.
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