Ingredients

Instructions

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