Frozen Peanut Butter Cups

8 Oz. FF Cool Whip
1/2 peanut butter (smooth or crunchy)
2 tablespoons Chocolate Syrup

Line a cupcake pan with liners, with a spoon, mix peanut butter and cool whip until well combined. Spoon even portions into cupcake liners.

Top each with a swirl of chocolate syrup. Freeze 6-8 hours or until frozen.

Once solid, remove from pan and place in freezer bag or container.

Servings 12
2 pts per serving

* You can use a 24 count mini muffin pan line with foil liners and the point value will then be 1 point per peanut butter cup.