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Creamy Peanut Butter Whips
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Frozen Peanut Butter Whips

Course Snack
Cuisine American
Keyword peanut butter, cool whip, frozen treat
Prep Time 10 minutes
Servings 24

Equipment

  • Mini Cupcake Pan (24 cups, preferably)
  • Mini Cupcake Liners
  • Piping Bag and Tip 4B
  • Mixing Bowl
  • Spatula

Ingredients

  • 1/2 cup Jif Creamy Peanut butter
  • 1 8 oz. carton Fat-Free Cool Whip

Instructions

  • Start by placing the mini cupcake liners into the 24 cups of the cupcake pan.
  • In a medium-sized mixing bowl, fold the peanut butter and cool whip together until thoroughly combined.
  • Spoon the mixture into a piping bag (or any resealable bag) and distribute evenly amongst the 24 mini cupcake liners.
  • Place pan in the freezer for an hour or two. Once frozen, place frozen treats into a resealable bag and store in the freezer for up to 2 months.

Notes

  • If using a piping bag and tip, I used the 4B tip by Wilton.  Using a small cookie scoop or spoon works well too.  
  • Feel free to use more peanut butter, although it will change the calorie and/or WW value.
  • Optional:  Allow the frozen whips to sit at room temperature for a few minutes to slightly soften before serving.