This an old WW dessert that I found about a year ago, and just remembered it about a couple of days ago. I like re-discovering old recipes like this and you forget how good they tasted.
I kind of cheated on this recipe. I used a large muffin tin instead of the small one. That makes it for a pretty decent sized serving. But… if you use the small muffin tin, these are only 1 point per serving. Not too bad, I’d probably end up eating more than one of these or possibly the whole tin at once. Peanut butter and cool whip are sooooo good together.
To make it pretty, I put some oreo cookie crumbs on the bottom layer. On the top, I used some light dessert topping and drizzled some Hershey’s chocolate syrup over them and some sprinkles. Don’t they look cute? They taste like Reese’s Peanut Butter Cup without all the fat.
Calories: 32 | Fat: 2.0 g | Carbs: 2.8 g | Protein: 1.0 g | Fiber: 0.3 g
Points Plus: 1 (Probably 2 or 3 if you doctored it up like I did)
8 ounces Cool Whip Free
6 tablespoons peanut butter
4 tablespoons Hersheys Chocolate Syrup
1. Combine Cool Whip and peanut butter.
2.Line mini muffin pan with 24 mini cupcake liners and spoon in mixture.
3. Top with a drizzle of syrup and freeze