Hungry Girl Peanut Butter Cups - cooking recipe

Ingredients

1 (8 ounce) container Cool Whip Free
1/3 cup better 'n peanut butter
4 tablespoons hershey's sugar-free chocolate syrup

Preparation

Line a 12-cupcake pan with paper liners, or spray with nonstick spray.
Using a whisk combine one cup of Cool Whip free with better n'butter peanut butter.
Fold in remaining Cool Whip. Pour the mixture into cupcake tin evenly (approx. 2.5 tbsp each)
Top each cup with a dollop of sugar free syrup (about 1 tsp.).
Freeze. Enjoy.