Line mini muffin liners in mini muffin cups. My mini muffin tin yields 24 muffins.
In a large bowl fold together the Truwhip and peanut butter until completely combined.
Pipe the peanut butter mixture using a piping bag and decorative tip (or Ziploc bag with a small corner cut out with a decorative tip placed through the corner). Alternatively, you can spoon the mixture into the muffin liners.
Place the filled pan in the freezer for 1 hour to set.
Serve and enjoy!
Store leftovers in a Ziplock freezer bag in the freezer.
Note: Allow to sit at room temperature for about 5 minutes to slightly soften before serving.