Best 9 Frozen Whipped Peanut Butter Cups Recipes

SKINNY FROZEN PEANUT BUTTER WHIPS

Steps:

• Fold together the peanut butter and 1/2 c. Fat Free whipped topping. Add the remaining Cool Whip in two seperate portions, folding well after each addition.
• Scoop or pipe the mixture using a resealable bag with a small slit, into mini muffin liners.
• Set them in a cake pan to freeze for an hour and them pop them in a resealable bag to store in the freezer for up to 2 months.

FROZEN PEANUT BUTTER CUPS

Steps:

• Have 2 mini-muffin pans, a can of non-stick spray, a pastry brush, and a package of paper/foil candy cups out and ready; clear some space in the freezer.
• Slowly melt the chocolate in a double boiler over hot water or in a microwave set on high for 2 minutes, stirring halfway through the heating time to smooth it out. Dot a bit of chocolate in the center of each muffin cup and press a candy wrapper in the molds so it sticks in place. Lightly spray the insides of the wrappers with a little non-stick cooking spray. Brush about a tablespoon of the melted chocolate into the paper liners, pulling it up the insides of the wrapper so it's all coated. Stick the chocolate cups in the freezer to harden while making the peanut butter filling. Keep the remaining melted chocolate warm so it stays smooth; we'll need it again in a few minutes.
• Combine the peanut butter, warm water, and honey in a mixing bowl, blend with a whisk until smooth and thinned out a bit. Using a rubber spatula, fold the whipped cream into the peanut butter mixture to make a light mousse - don't overdo it, it's ok if there are streaks of cream in the filling. Spoon the peanut butter mousse into a pastry bag filled with a large plain tip. Take the chocolate cups out; they should be pretty solid by now, and pipe the peanut butter mousse into the centers, leaving room for a cap of chocolate. Freeze again for a few minutes just so the mousse sets up a bit.
• Spoon more melted chocolate on top to cover the peanut butter and fill the cup to the top; spreading evenly with a knife so it's smooth and level. Sprinkle a little chopped peanuts on top and stick the peanut butter cups in the freezer to set up for 15 to 20 minutes. Invert the muffin pans on a cutting board to pop out the peanut butter cups.

PB2 FROZEN PB CUPS RECIPE - (4.1/5)

Steps:

• Mix PB2 powder with water in a medium size bowl. Add 1 cup of cool whip and mix well. Then spoon in the remaining cool whip and mix. Line a cupcake pan with 12 foil cupcake liners. Spoon some PB2/Cool Whip mixture into each cupcake liner, about 1/3 full. Squirt sugar free chocolate syrup on top of each cup and freeze for 1 hour. Serve frozen.

WW FROZEN PEANUT BUTTER CUPS

Steps:

• Combine Cool Whip and peanut butter.
• Line mini muffin pan with 24 mini cupcake liners and spoon in mixture.
• Top with a drizzle of syrup and freeze
• That's it!

FROZEN WHIPPED PEANUT BUTTER CUPS

Steps:

• Combine Cool Whip and peanut butter.
• Melt Chocolate slowly,on low heat stirring constantly until melted. Be careful not to burn.
• Coat cupcake liners with 2/3 of chocolate and place in cupcake tin.
• Freeze for two minutes so chocolate is hardened.
• Spoon in peanut butter mixture.
• Top cups with remaining chocolate.
• Freeze.
• Optional: Remove chocolate from recipe and serve without chocolate coating.

PEANUT BUTTER CUP PIE

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 1 cup chopped peanut butter cups. Fold in whipped topping. Spoon into crust. Cover and freeze for 6 hours or overnight., Remove from the freezer 15-20 minutes before serving. Garnish with the remaining peanut butter cups.

NO BAKE PEANUT BUTTER PIE

Steps:

• Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping.
• Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm.

FROZEN PEANUT BUTTER PIE

Steps:

• Mix cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate.
• Beat next 4 ingredients in medium bowl with mixer until well blended. Stir in 1-1/2 cups COOL WHIP; spoon into crust.
• Freeze 4 hours or until firm. Remove from freezer 30 min. before serving. Let stand at room temperature to soften slightly. Top with remaining COOL WHIP.

PEANUT BUTTER COOKIES

Steps:

• In a large bowl, mix all ingredients. Scoop level tablespoonfuls and roll into balls. Place on ungreased baking sheets and flatten with a fork., Bake at 350° until set, about 18 minutes. Remove to wire racks to cool.