Frozen Jell O No Bake Peanut Butter Cups Recipes

Steps:

• Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
• Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.

Steps:

• Prepare crust mix as directed on package in medium bowl. Press into bottoms of 12-15 foil-lined muffin cups (about 1 heaping tablespoon per muffin cup).
• Prepare filling mix as directed on package in deep, medium bowl. Divide filling among muffin cups. Place Topping Pouch in hot water 30 seconds. Knead pouch 30 seconds. Squeeze topping equally over cups.
• Freeze 2 hours or until firm. Store, covered, in freezer up to 2 weeks.

Steps:

• Mix Crust Mix and margarine thoroughly with fork until crumbs are evenly moistened. Press firmly onto bottoms of 12 foil-lined medium muffin cups. Set aside.
• Pour milk into deep medium bowl. Add Filling Mix and contents of Peanut Butter packet. Beat with electric mixer on low speed 30 sec. Increase mixer to high speed; beat an additional 3 min. (Do not underbeat.) Spoon into prepared muffin cups. Place Topping Pouch in hot water 30 sec. Knead 30 sec. Squeeze topping equally over filling in cups.
• Freeze 2 hours or until firm. Store, covered, in freezer up to 2 weeks.

Steps:

• Cream together butter and peanut butter; mix well.
• To this mixture, add the graham cracker crumbs and icing sugar in small quantities at a time.
• Spread this peanut butter mixture into a greased 9 X 13 pan.
• Melt the chocolate chips over hot water and then spread over the peanut butter mix.
• Refrigerate over night to set.
• Cut into small squares and serve.