Ingredients Serves 24
| 8 oz fat-free cool whip |
| 6 tbsp peanut butter |
| 4 tbsp Hershey’s chocolate syrup |
Directions
- Prep
- Cook
- Ready
- Combine Cool Whip and peanut butter.
- Line mini muffin pan with 24 mini cupcake liners and spoon in mixture.
- Top with a drizzle of syrup and freeze
- Per serving: 2 SmartPoints; 1 PointsPlus; 1 POINTS (old)
Recipe originally inspired by Food.com with 5-star rating and 52 reviews.
Nutritional Information
Serving Size: 1 (7 g)
Servings Per Recipe: 24
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