INGREDIENTS
1 cup M&M'S Peanut Butter, divided
3/4 cup graham wafer crumbs
3 tbsp melted butter
pinch salt
1 pkg (8 oz) brick-style plain cream cheese
1/3 cup icing sugar
1 tsp vanilla extract
1/2 cup 35% heavy cream
DIRECTIONS
1. Reserve 12 M&M’S Peanut Butter; set aside. Coarsely chop remaining M&M’S into large pieces; set aside.
2. Fit 12 mini muffin cups with paper liners. Toss together graham crumbs, butter and salt. Press into bottom of prepared cups; freeze for about 15 minutes or until firm. 3. Meanwhile, using electric mixer, beat cream cheese until light and fluffy; beat in icing sugar and vanilla. In separate bowl, beat cream until stiff peaks form; fold into cream cheese mixture. Fold in chopped M&M’S. 4. Spoon batter into prepared cups; smooth tops. Freeze for about 30 minutes or until set. Garnish with reserved M&M’S.