Peanut Butter Tarts
1 carton (8 ounces) frozen whipped topping, thawed, divided
10 to 12 individual graham cracker tart shells
1 cup cold milk
2/3 cup peanut butter
1 package (3.4 ounces) instant vanilla pudding mix
2 tablespoons grape jelly
Spoon a tablespoonful of whipped topping into each tart shell; set aside. In a large bowl, beat milk and peanut butter until smooth. Add dry pudding mix; beat 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.
Recipe found here: Peanut Butter Tarts