1C heavy cream
4 oz cream cheese softened
2 T peanut butter
3 packs of Splenda
Whip cream and splenda with hand mixer until cool whip consistency. Blend in
and peanut butter. Drop teaspoonfuls onto cookie sheet. Freeze until set ( A couple of hours). Remove from cookie sheet and store in ziploc bag in the freezer. Makes approximately 20 cookies. Each cookie drop has 1 carb dependent on the brands you use.