Frosty Peanut Butter Cups

Frosty Peanut Butter Cups (from Taste of Home)

Note: Brandon loved these! Very light and refreshing. Made these again with Chocolate putting. Also delicious according to Brandon. I think it'd be fun to make a lemon pudding with cream cheese instead of peanut butter.

1 c. reduced fat graham cracker crumbs (didn't use reduced fat) (about 5 whole crackers)
2 tablespoons reduced fat spreadable margarine
(the above are for the crust, and B made the crust based on the directions on the graham cracker crumbs)
1 c. cold 1% milk
1/2 c. peanut butter
1 package (3.4 oz) instant vanilla pudding mix
2 cups whipped topping

In a small bowl, combine cracker crumbs and margarine. Press about 1 tablespoon into 12 paper-lined muffin cups.

In a large bowl, whisk milk and peanut butter until blended. Whisk in pudding mix until smooth. Let stand for 2 minutes or until soft-set. Fold in whipped topping. Spoon into coups. Freeze until firm. Remove from muffin pan and transfer to freezer bags. May be frozen for up to 2 months.