1 (8 oz.) carton frozen whipped topping, thawed
10 to 12 individual graham cracker tart shells
1 c. cold milk
2/3 c. creamy peanut butter
1 (3.4 oz.) pkg. instant vanilla pudding mix
2 tbsp. jelly

Spoon a tablespoon of whipped topping into the bottom of each tart shell. Set aside. In a mixing bowl, beat milk and peanut butter until well mixed. Add 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.

Yields 10 to 12 servings.