Frozen JELL-O No Bake Cookies & Creme Cups

1. 1

   Mix Crust Mix and margarine thoroughly with fork until crumbs are well moistened.

2. 2

   Press onto bottoms of 12 to 15 paper-lined muffin cups using about 1 heaping Tbsp.

3. 3

   crumbs in each muffin cup.

4. 4

   Pour milk into deep medium bowl.

5. 5

   Add Filling Mix contents of Peanut Butter packet.

6. 6

   Beat with electric mixer on lowest speed 30 seconds.

7. 7

   Beat on highest speed 3 minutes.

8. 8

   Do not under beat.

9. 9

   Divide filling mixture among muffin cups.

10. 10

    Place Topping Pouch in hot water 30 seconds.

11. 11

    Knead 30 seconds.

12. 12

    Squeeze topping equally over cups.

13. 13

    Freeze 2 hours or until firm.

14. 14

    Store, covered, in freezer up to 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.