- 1 (8 ounce) container Cool Whip Free
- 1⁄3 cup better 'n peanut butter
- 4 tablespoons hershey's sugar-free chocolate syrup
Directions See How It's Made
- Line a 12-cupcake pan with paper liners, or spray with nonstick spray.
- Using a whisk combine one cup of Cool Whip free with better n'butter peanut butter.
- Fold in remaining Cool Whip. Pour the mixture into cupcake tin evenly (approx. 2.5 tbsp each)
- Top each cup with a dollop of sugar free syrup (about 1 tsp.).
- Freeze. Enjoy.