2 cups (472 mL) cold milk
1/2 cup (128g) SKIPPY® Creamy Peanut Butter
1 box (110g) chocolate or 1 box (96g) vanilla instant pudding mix
Plastic spoons or wooden ice-cream sticks

1. In medium bowl, blend together all ingredients with wire whisk. Spoon pudding into 4-ounce (113g) wax-coated paper cups or muffin pan lined with cupcake liners. 
2. Place plastic spoon or wooden ice-cream stick in centre of each; freeze 4 hours or until firm. Peel off paper cups or cupcake liners to serve.

This recipe is recommended for 6 servings.