PEANUT BUTTER PUDDING CUPS

10 Reynolds Foil Baking Cups
15 chocolate sandwich cookies, divided
2 tablespoons butter or margarine, melted
1 (3 oz.) package vanilla cook & serve pudding mix
2 cups milk
1/2 cup chunky peanut butter
Reynolds Color Plastic Wrap
Frozen whipped topping, thawed

Place Reynolds Foil Baking Cups on cookie sheet or tray; set aside.

Using food processor or blender, crush 10 cookies. Add butter and process until blended. Press one rounded tablespoon of crumb mixture into bottom of each baking cup.

Prepare pudding with milk following package directions. Stir peanut butter into hot pudding until melted. Divide pudding mixture evenly among baking cups.

Cover tray with Reynolds Color Plastic Wrap and refrigerate until chilled.

To serve, top each pudding cup with a dollop of whipped topping and a cookie half.

Servings: 10
Source: Reynolds Kitchens