Weight Watchers Peanut Butter Whip Freestyle Update

Weight Watchers Peanut Butter Whip Frozen Treats 3rd revision as of 9-1-19 Updated with WW Freestyle SmartPoint Calcuation. 3 SP per serving. When this recipe as first posted 4 years ago, the points were different, 1 per serving, but that has changed. WW contiunes to tweak its programs throughout the years so the points have to be modified based on the new program as of 9/2019. 

Weight Watchers Peanut Butter Whip Frozen Treats! 

I found this recipe for Weight Watchers Peanut Butter/Cool Whip Treat while reading the blog Stockpiling Moms when I originally started WW almost 7 years ago. I thought it sounded delicious, plus super easy, so I decided to give them a try. You may see a few products I recommend to use for creating recipes throughout this post. These affiliate links are provided for your convenience and I may earn a commission from your order.

This Weight Watchers Peanut Butter Whips was made with PB2 powder. You can use real peanut butter, but you will have to recalculate the points for accuracy. 

What Ingredients Do I need to Make Peanut Butter Whips?

PB2 Powder


Fat Free Cool Whip

Sugar Free Chocolate Syrup (if desired)

The great thing about using PB2 powder for this recipe is you have choices. You can use the plain peanut butter, the peanut butter chocolate powder or even the Pre and Probiotic Peanut Powder and it’s all the same points. You can change the variety to what you like best and try a variety of flavor combinations. 

Does this Recipe Have to be Frozen?

YES! Cool Whip changes consistency when it thaws out. You can see from the photos that is melts quickly. You will have to store and serve these whips frozen. As soon as you remove them from the freezer they will start to soften. Which makes them easy to scoop and enjoy with a spoon.

How Many Servings Does this Recipe Make?

This revised recipe (9/2019) makes 6 servings. Six full size muffin tin size. So of course, if you’d like to make it bite size, please calculate your own points for accuracy. This version of the Peanut Butter Whips recipe is based on 6 servings, which is a perfect peanut butter and chocolate frozen treat to satisfy your cravings for ice cream

Do I Need Special Tools for this Recipe?

Yes and No! I used a non-stick muffin tin. My tin has 6 openings on it. I didn’t use cupcake papers, but I wish I would have used silicone muffin liners. The paper liners will get soggy, but the silicone would stand up well for storing, serving and eating. When I get my own set of silicone liners, I’ll still use the muffin tin, but line them first. 

These mixing bowls with the silicone bowl are the best. I used to put a wet towel on the counter to keep my bowl steady. These bowls make my baking life easier than ever. Get yourself a set and you won’t want any other bowls.



How Do I Make Peanut Butter Whips? 

  • First thing you will need to do is reconstitute your PB2 Powder.
  • Put 7 Tablespoons of PB2 in a mixing bowl
  • Add 5 tablespoons of water
  • Mix well with a fork until well blended and it looks like peanut butter 

  • Add an 8 oz container of Fat-Free Cool Whip
  • Let the bowl sit for approx 10 minutes at room temperature
  • Blend well with a hand mixer on low speed until smooth
  • You can also just use a rubber spatula and blend well
  • Evenly divide the mixture into 6 muffin tins or silicone muffin cups
  • Freeze until solid
  • Serve and eat immediately.

How do I get the “Whipped” look?

Fill an icing bag  (affiliate) or pastry decorator with the mixture and evenly divide the mixture into 6 muffin tins. Each tin will have approx. 5 tablespoons of whipped up peanut butter goodness in it. If you don’t have an icing bag, you could try a ziploc bag and cut off the corner.

You can also use a spoon or rubber spatula, and they will comeout like ice cream discs (like above) but the Weight Watchers Peanut Butter Whips won’t be light and full unless they are piped in. I highly recommend just spooning them into a muffin tin and moving on. The whipped looks is a lot of work and doesn’t always work out so hot, at least for me anyway. 

Weight Watchers Peanut Butter Whips Muffin

Freeze your peanut butter whips until solid. Remove from cupcake liners. Heat 1 Tablespoon of sugar free hot fudge sauce (affiliate) and divide evenly on each Peanut Butter Whip. Serve immediately!


Yield: 6

Weight Watchers Peanut Butter Whip Frozen Treats!

Weight Watchers Peanut Butter Whip Frozen Treats!


  • 3 Tablespoons of Peanut Butter or 6 Tablespoons peanut butter powder.
  • 1 8 oz Container of light or fat free frozen whipped topping., fat free makes the 1 point recipe
  • 1 Tablespoon Sugar Free Hot Fudge Sauce


  1. Place peanut butter in large bowl.
  2. Gently fold in whipped topping. (must be fat free to obtain one PPV).
  3. Spoon or pipe mixture evenly (approx. 5 Tablespoons) into 6 cupcake liners.
  4. Freeze until solid.
  5. Heat fudge sauce into microwave for a few seconds and drizzle on top before serving.
  6. Enjoy!

Nutrition Information



Amount Per Serving Calories 121 Saturated Fat 2g Cholesterol 6mg Sodium 78mg Carbohydrates 14g Sugar 8g Protein 3g
As with any of our recipes, carb counts, calorie counts, WW points and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.


WW PointsPlus® for this recipe has been calculated by Midlife Healthy Living and has not been endorsed by Weight Watchers International, Inc.

 Oh and completely not Weight Watchers, but I think this recipe would be perfect filling in between 2 cookies for an ice cream sandwich. YUM! It would be worth the points for me! 

What is your favorite frozen treat that is totally worth the WW points?




Michele is a married mom of 3 adult children. She is currently enjoying spending time with her husband in the empty nest. Michele can be found working on a healthy lifestyle, camping or having some frugal fun. Not necessarily in that order!

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  • Reply
    March 26, 2013 at 9:02 pm

    These look delicious! Do you have other weight watcher’s recipes as well?

    • Reply
      March 26, 2013 at 9:30 pm

      Thanks for stopping by Chelsea. Just getting into the Weight Watchers recipes. Stay tuned for more!

      • Reply
        Irene Zieja
        June 22, 2014 at 9:13 am

        Thank you for sharing your recipe, love them. Hope you can share more as time goes on.
        thank you again.

  • Reply
    Ellen Christian
    March 27, 2013 at 6:09 am

    Those look so good!

    • Reply
      March 29, 2013 at 9:12 pm

      Good and easy, my kind of desserts! Thanks, Ellen!

      • Reply
        April 5, 2016 at 9:12 am

        any idea about smartpoints value as points plus is the older plan? If not can you give me the saturated fat content, sugar content, and protein and calorie content? Thanks, Cindy

        • Reply
          May 7, 2016 at 8:10 pm

          I just did the smart points calculations (I made 5 servings not 6) and it’s actually 7 points!!! I’m so bummed because I already made them but I hate wasting 7 points on something that won’t be very filling

          • Jamieja
            May 30, 2016 at 4:59 pm

            I made these and I used the peanut butter powder 6 Tbsp because I hate all the points in regular peanut butter, fat free whipped topping and 1 Tbsp fat free chocolate syrup per cupcake and had it serve 6 and I got 3 smart points.

          • Ann
            January 2, 2017 at 3:23 pm

            I made a modified version of this recipe (I didn’t have the chocolate syrup), but 8oz fat-free cool whip and 6 teaspoons of PB2 chocolate flavor was 1 smart point! Yummy! Nutrition per serving: 37.5 calories, 0.3g saturated fat, 6.8 carbs, 0.3g fiber, 2.2g sugar, and 0.8g protein. Very exciting! And so good – even without the chocolate syrup. Thanks for the awesome recipe idea 😀

        • Reply
          Michele Brosius
          May 7, 2016 at 8:34 pm

          I never updated this recipe to smart points because it’s all processed ingredients and saturated fat is high in peanut butter. I assumed it would be between 6 to 8 points per serving, thus not recommending this on the new smart points plan.

        • Reply
          June 7, 2016 at 8:11 pm

          On the recipe builder, this recipe with 6tbsp powdered peanut butter and 8oz fat free cool whip is 3 smart points per serving. (6 servings per recipe)

          • Amy Stapleton
            June 11, 2016 at 4:22 pm

            I made them in the mini cupcake cups with peanut powder and the light cool whip and chocolate sprinkles- 1 smart point each. Just the thing when you need something sweet but are running low on points!

  • Reply
    March 28, 2013 at 1:23 pm

    Too bad it is made with Cool Whip which is loaded with Chemical additives and preservatives! I can see making this with frozen coconut milk!! Loaded with healthy Medium Chain Fatty Acids that go to your liver for instant energy:)

    • Reply
      March 29, 2013 at 9:10 pm

      Frozen coconut milk sounds great. I am allergic to coconut, do you have any other suggestions? THANKS

      • Reply
        May 26, 2014 at 2:30 am

        Hi Michele, you could try Almond milk or even cashew milk. You can even make them your self. There are several good web sites on making both. Just type into any search engine and you will find all kinds of recipes.

    • Reply
      February 7, 2014 at 8:06 am

      Substitute dream whip. For cool whip if you think cool whip is bad.

    • Reply
      June 26, 2014 at 8:13 am

      You can use tru whip all natural ingredients located in organic area in wegmans.taste better than cool whip looks exactly same texture as cool whip in a tub like cool whip. You can go on there website for coupon…well worth it they make regular and lite ..check your supermarket well worth it

    • Reply
      October 23, 2014 at 9:20 pm

      Actually, the “preservatives” and “chemicals” won’t hurt you. Don’t fall victim to chemical fear mongering. Everything you eat, touch, and use every single day is made up of chemicals. Many of which, are hard to pronounce. Even “organic” products are full of them because literally everything is made of chemicals. Even so called “GMO Free” food are full of chemicals. In fact, all food is genetically modified and it has been for millennium. Our ancestors cross bred crops to ensure better harvests and stronger products. Now, we have the power to grow crops that are immune to diseases, stand up to man made climate change and produce more nutritious food.

      -Love, your friendly neighborhood chemist

      • Reply
        November 4, 2017 at 9:45 pm

        Thank you.

      • Reply
        Tammy V.
        November 16, 2017 at 4:56 pm

        As a former chemistry teacher, I totally agree. Thank you for pointing this out.

    • Reply
      Stacy from Mississippi
      July 6, 2015 at 10:25 am

      I agree!!! , I’m going to make my own whipping cream and fudge sauce and sweeten it up with honey or natural stevia , when I try this! You are so right on this.

    • Reply
      August 22, 2018 at 10:50 pm

      I agree! Do not use cool whip, it’s not good for you!

      • Reply
        Michele Brosius
        August 26, 2018 at 8:21 pm

        If you don’t use cool whip then this recipe isn’t for you. Thanks

  • Reply
    April 15, 2013 at 1:00 pm

    Do you have the calorie count and information for these?

  • Reply
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    • Reply
      Julie Brown
      February 19, 2014 at 1:33 am

      So you can substitute real p.b instead of the powder??

      • Reply
        Michele Brosius
        February 19, 2014 at 9:35 pm

        Sure can! I updated the recipe to include real peanut butter. Thanks

  • Reply
    Peg Niland
    May 17, 2014 at 5:19 pm

    Just came across this recipe from another WW I sure plan to make them soooooooon! Thanks for what you do Please put me on your mailing list. ZThanks,Peg

  • Reply
    August 9, 2014 at 11:45 am

    Hi I was wondering how much goes into each cupcake liner?

  • Reply
    quick Weight Loss plan
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    quick Weight Loss plan

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  • Reply
    September 18, 2014 at 10:44 pm

    Cool whip has 3 grams carbs for 2 tbsp. Just wondering how many tablespoons is in one container? Man that is ALOT of carbs…..I do better loosing weight when I avoid them. Never did figure out the “1 point” on weight watchers things…..how can that many carbs be one point?

    • Reply
      October 17, 2015 at 3:13 am

      It’s 1 point because WW points aren’t based on carbs.

  • Reply
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  • Reply
    May 24, 2015 at 12:40 am

    I would like to try these but we have a peanut allergy in our home. Any suggestions?

  • Reply
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  • Reply
    Holly Thomas
    November 16, 2015 at 2:55 pm

    I would love to try this!

  • Reply
    November 17, 2015 at 3:19 pm

    Yum hard to believe it’s joust one point! Thanks for linking up to Merry Monday! Sharing on FB! Have a great week!

  • Reply
    Elsa Beckford
    November 17, 2015 at 10:26 pm


  • Reply
    November 22, 2015 at 6:10 pm

    Sounds yummy! Thanks for linking up to Home Matters Party. #HomeMattersParty http://cu-rio.net/home-matters-linky-party-64/

  • Reply
    jo n
    November 23, 2015 at 3:05 pm

    I’ll have to figure out the carbs on this, but it sounds perfect.

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  • Reply
    Gretchen Vogler
    January 13, 2016 at 9:56 am

    Is this under the new smart points or figured under points plus?

    • Reply
      Michele Brosius
      January 16, 2016 at 9:39 pm

      This is an original post from 2013, so it’s PPV. THANKS

      • Reply
        January 31, 2016 at 8:41 pm

        How can this be 1 point when the Cool Whip is 1 pt per serving (2 Tbsp) and there are 25 servings per container. Then the peanut butter is 9 points for 3 Tbsp. That’s 34 points before you add the chocolate syrup. Divide that between 6 cupcake tins and that’s 5.8 points. I’m confused

        • Reply
          Michele Brosius
          January 31, 2016 at 10:46 pm

          We shared the image of the points calculator in the post. The recipe is based on fat free cool whip, PB2 powder and sugar free chocolate syrup. That’s how it all calculated out in the PPV system. Thanks!

        • Reply
          Heidi from RI
          February 2, 2016 at 8:27 am

          If you are using the new SP, then the 6-count ones are 4 points each, not 1. FF Cool whip, real PB and Sugar Free Hot Fudge in the current calculator. But PP worked well for many and they may not have switched over yet. This is an older post, so the OP left the PPV.

          • Kelly
            March 17, 2016 at 3:15 pm


  • Reply
    January 24, 2016 at 5:07 pm

    If using the Pb powder, do you add the powder dry or do you add water like it suggest on the PB Powder container, then mix in

    • Reply
      Michele Brosius
      January 24, 2016 at 5:49 pm

      I used the PB powder dry. Thanks and hope you enjoy the recipe!

      • Reply
        Linda C
        April 22, 2017 at 9:46 am

        I’m seeing 6 teaspoons and 6 tablespoons for the PB2. My friend made it with teaspoons and found not a lot of peanut butter flavor (but still good). Is it teaspoons or tablespoons?’ Serving size on jar is tablespoons. Thank you.

        • Reply
          Michele Brosius
          April 24, 2017 at 2:27 pm

          Hello Linda. Oh my word. It should be 6 TABLESPOONS of PB2. All the years this recipe has been up and no one ever pointed out the mistake. THANK YOU!!

  • Reply
    Gerry Downhour
    February 15, 2016 at 7:45 am

    Very nicely written artcile, thanks you

  • Reply
    Sherryl Wilson
    March 10, 2016 at 10:12 pm

    Weight Watchers Peanut Butter Whip Frozen Treats! Only 1 Point? Om my.. I can’t wait to make this

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  • Reply
    April 20, 2016 at 5:51 pm

    Just made these today and they turned out amazing! A wonderful light dessert. However with the new Smartpoint system these are no longer 1 point. I calculate 4 points per serving. 🙁 But still yummy!

    • Reply
      May 7, 2016 at 5:55 pm

      I agree. 4 points without the topping. Still yummy!

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    May 3, 2016 at 9:14 pm

    Oh my! That looks so good!

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  • Reply
    July 18, 2016 at 3:23 pm

    Just made so but put a tbls of chocolate chips on top.lettig thm chill. Can’t wait to taste! Love peanut butter and chocolate together!

  • Reply
    December 27, 2016 at 2:13 am

    About how long do they take to freeze?

    • Reply
      Michele Brosius
      December 27, 2016 at 11:53 am

      They are usually frozen in about 2 hours. I guess it all depends on your freezer.

  • Reply
    Linda Haxton
    January 26, 2018 at 12:12 pm

    With the new “Freestyle” system, it comes out to be 7 points for 6 servings. I used peanut butter instead of PB2 and lite whip cream. (I couldn’t find fat free) I made these hoping I could have one today, and I won’t be able to. How long will they stay in the freezer?
    I tried rating it but it wouldn’t let keep one star.

    • Reply
      Michele Brosius
      January 26, 2018 at 12:21 pm

      Sorry you are having problems. IF you follow the recipe as listed it’s 3 freesytle points for a PB2 recipe and 4 Freestyle points for peanut butter. Sorry you couldn’t find the fat free cool whip, but that is what the recipe states. They should be fine in freezer. I pop mine out and put them in a freezer container.

  • Reply
    March 27, 2018 at 10:47 am

    If the recipe as listed is 3 Freestyle points with PB2 and 4 with peanut butter as it says in the blurb directly above the recipe, why does the name of the recipe say “one point!!!” I assume because this was an older recipe that was fewer points under a previous program,but it’s very misleading. not sure where people are coming up with 7 and 8 points, tho. These are very tasty even made with the PB2. You need to make them in mini muffin cups and make 12 to get them down to one point, though.

    • Reply
      March 27, 2018 at 10:51 am

      correction you need to make 24 to get them to one point – 12 gets them down to 2 pt

  • Reply
    June 28, 2018 at 11:23 pm

    Graham crackers would work for a WW ice cream sandwich!

  • Reply
    Shawna B
    August 3, 2018 at 7:16 am

    It probably depends on what peanut butter you use but the WW app calculates my points to 5 for each frozen cool whip cupcake
    1 TB of sugar free smuckers is 1 point
    The peanut butter I used “skippy natural with honey” came to 11 points for 3 Table Spoons
    And 8 OZ of Fat free cool whip (which is very HARD to find btw) came to 15 points
    15+1+11 = 27 ……. 27/6 = 4.5 but the WW App rounded it up to 5 points.
    Still not bad for an after dinner dessert. Thanks for recipe

    • Reply
      Michele Brosius
      August 3, 2018 at 9:45 am

      The points shown on the recipe use PB2 which is much lower in points than then peanut butter. Also the points are changed in post to reflect freestyle update. THANKS!!

  • Reply
    August 8, 2018 at 11:26 pm

    thanks for the recipe, will have to five these a try. Might even try it with Peter Pan 1/3 less sugar and see how it comes out.

  • Reply
    August 24, 2018 at 10:25 am

    Just found your site from cottage home. Yummy. I will be joining.

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