Frozen Peanut Butter Fluff
IntroductionA super tasty "sometimes" treat. A super tasty "sometimes" treat.
2 1/4 c. heavy whipping cream, divided
1 cup powdered sugar, divided
1 cup peanut butter
15 miniature peanut butter cups, unwrapped and chopped
SO sorry to those of you who have viewed this recipe...I didn't know I "shared" it! This was originally the filling for a frozen pie but had a monstorous amount of fat. I decided to make into mini muffin size servings. It's a hit. Still not GREAT for you or a health food but any stretch of the imagination but a great indulgence once or twice a year. I'd love to try this sometime with low fat Cool Whip and see how it stacks up. If you want to live dangerously, pour the entire amount of filling into a chocolate graham cracker crust and freeze.
In a seperate mixing bowl, beat remaining cream, and remaining sugar until stiff peaks form. Fold in peanut butter mixture and chopped peanut butter cups.
Fill mini muffin pans with about 1 tablespoon of mixture. Freeze for at least three hours. These will never get hard enough to eat with fingers, unmold and serve with a spoon.