••••PEANUT BUTTER TARTS••••

*BACK TO SCHOOL COLLECTION*

•1 carton (8 ounces) frozen whipped topping, thawed

•10 to 12 individual graham cracker tart shells

•1 cup cold milk

•2/3 cup creamy peanut butter

•1 package (3.4 ounces) instant vanilla pudding mix

•2 TB jelly

1.Spoon a tablespoon of whipped topping into the bottom of each tart shell; set aside. In a mixing bowl, beat milk and peanut butter until well mixed. Add pudding mix; beat for 1 minute. Fold in remaining whipped topping. Spoon about 1/2 cup filling into each shell. Chill. Just before serving, top each with 1/2 teaspoon jelly. Leftovers may be frozen. YIELD: 10-12 servings.

(Source: The Taste of Home-The Best of Country Cooking-Sheryl Christian (Watertown, Wisconsin & photo also)