Frozen Peanut Butter Whips
Servings 24
Equipment
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.