Frozen Whipped Peanut Butter Cups

Total Time
15 mins
0 mins

My wife likes them with the chocolate. I always make a couple without for me since I am on a low fat and sugar diet.

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  • 8 ounces Cool Whip, Fat Free
  • 6 tablespoons reduced-fat peanut butter
  • 12 ounces semi-sweet chocolate chips


  1. Combine Cool Whip and peanut butter.
  2. Melt Chocolate slowly,on low heat stirring constantly until melted. Be careful not to burn.
  3. Coat cupcake liners with 2/3 of chocolate and place in cupcake tin.
  4. Freeze for two minutes so chocolate is hardened.
  5. Spoon in peanut butter mixture.
  6. Top cups with remaining chocolate.
  7. Freeze.
  8. Optional: Remove chocolate from recipe and serve without chocolate coating.