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

1. 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.
2. Spoon into prepared cups; insert a peanut butter cup into the center of each. Cover and freeze for 4-5 hours or until firm.
3. Invert bombes into dessert dishes; remove cups and plastic wrap. Drizzle with hot fudge topping and sprinkle with peanuts.

cream cheese, chocolate syrup, sugar, frozen reducedfat whipped topping, peanut butter, cream topping, peanuts

Taken from www.tasteofhome.com/recipes/chocolate-peanut-butter-bombes/ (may not work)