Easy Peanut Butter Cheesecake Ice Cream {June Dairy Month}

INGREDIENTS

8 oz

cream cheese (regular or low-fat), room temperature

4 oz

vanilla yogurt (regular or light)

1/3 cup

peanut butter

1 tsp

vanilla

1 can

sweetened condensed milk (fat-free is best)

containers (8 ounces each) whipped topping (regular, low- or fat-free), thawed

1/2 cup

mini peanut butter cups, chopped

chocolate covered graham cracker cookies

1 tbsp

butter, softened (regular or light spread)