This one, just like so many others, I've had in my "to try" pile for ever and a day, and last night was finally the night. I found this one on a Weight Watchers board also (I get so many recipes there!), and was a cinch to make. In fact, I didn't even make it at all - Alex will walk you through the process below!
Cool Whip + Peanut Butter + Mixing = yummy, creamy whipped peanut butter (and some fingers to taste)
Plop it in the cupcake tins
Squirt a little chocolate syrup on top (or when mom's not looking, A LOT!). Pop it in the freezer and...
Voilá! An ice cream-like peanut butter cup that isn't too bad for you!
(And no, that isn't a finger print)
(A tongue print, maybe, but not finger)
Frozen Peanut Butter Cups
8 ounces Cool Whip Free
⅓ cup reduced fat creamy peanut butter
¼ cup chocolate syrup
1. Combine all of the peanut butter with only 1 cup of the Cool Whip; mix well. Then fold the remainder of the Cool Whip until well mixed.
2. Using foil cupcake holders, drop about 1-2 tablespoons of the mixture into each cupcake holder. Shake pan to settle. Drizzle a little chocolate syrup on the top of each peanut butter cup. Freeze.
3. Once frozen, take them out of the cupcake holders and put them in a baggie or container and keep frozen until ready to eat.