Ingredients

• 8 oz fat-free cool whip
• 6 tbsp peanut butter
• 4 tbsp Hershey’s chocolate syrup

Directions

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

Nutritional Info

Yields: 24 Servings
Amount Per Serving
Calories: 32
Total Fat: 2 g
Saturated Fat : 0 g
Total Carbs: 3 g
Sugars: 2 g
Dietary Fiber: 0 g
Protein: 1 g
SmartPoints value : 1