Ingredients

1. 1 cup reduced-fat graham cracker crumbs (about 5 whole crackers)
2. 2 tablespoons butter, softened
3. 1 cup cold 1% milk
4. 1/2 cup reduced-fat creamy peanut butter
5. 1 package (3.4 ounces) instant vanilla pudding mix
6. 2 cups fat-free whipped topping

Directions

1. In a small bowl, combine cracker crumbs and butter. Press about 1 tablespoon each into 12 paper-lined muffin cups.
2. In a large bowl, whisk milk and peanut butter until blended. Whisk in pudding mix until smooth. Fold in whipped topping. Spoon into cups. Freeze until firm. Remove liners and let stand at room temperature for 5 minutes before serving. Yield: 1 dozen.

Nutritional Analysis:One serving equals 154 calories, 6 g fat (1 g saturated fat), 1 mg cholesterol, 277 mg sodium, 23 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.