Frozen Peanut-butter Cream Cups

1. 1

   beat whipping cream until stiff.

2. 2

   in a large bowl, with the same beaters, beat the marshmallow cream, cream cheese and peanut butter until smooth.

3. 3

   fold in gently the whipped cream into the peanut butter mixture.

4. 4

   line muffin cups with muffin cup papers.

5. 5

   separate the mixture evenly into the muffin cups.

6. 6

   cover and freeze for 3 or more hours, or until firm.

7. 7

   sprinkle with grated chocolate if desired.

8. 8

   Note: If storing these in the freezer for more than 3 hours, cover with foil.

* Per serving · 4 servings · Values may vary.

No additional tips available.