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Chocolate Peanut Butter Bombes

1 package (8 ounces) fat-free cream cheese
3 tablespoons chocolate syrup
1/2 cup confectioners' sugar
1 carton (12 ounces) frozen reduced-fat whipped topping, thawed
8 miniature peanut butter cups
1/2 cup fat-free hot fudge ice cream topping, warmed
2 tablespoons chopped salted peanuts

Line eight 6-oz. ramekins or custard cups with plastic wrap; set
aside. In a large bowl, beat cream cheese and chocolate syrup until
smooth. Beat in confectioners' sugar; fold in whipped topping.
Spoon into prepared cups; insert a peanut butter cup into the center
of each. Cover and freeze for 4-5 hours or until firm. Invert

Printed from tasteofhome.com Oct 12, 2008

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Chocolate Peanut Butter Bombes cont.

bombes into dessert dishes; remove cups and plastic wrap. Drizzle
with hot fudge topping and sprinkle with peanuts.

Yield: 8 servings.