Peanut Butter Fluff Cups

Make the vanilla whipped cream first by placing the heavy whipping cream, granulated sugar, and vanilla extract in a bowl. Use a whisk or a mixer to beat the cream until it forms soft peaks (when you lift the whisk it form a peak that droops over to the side). Set the whipped cream aside.

In a separate bowl, whip together the peanut butter, cream cheese, powdered sugar, and milk until it is light and creamy. A hand mixer or bench mixer is suggested for this, since the mixture will be quite thick. Start on low power to prevent the powdered sugar from spraying, and increase to medium once the powder sugar has incorporated.

Add 1/3 of the whipped cream to the peanut butter mixture and gently fold them together. Once incorporated, gently fold in about 1/3 more of the whipped cream, leaving the last 1/3 to top the cups. Fold the whipped cream and peanut butter mixture together until smooth and fluffy.

Place three of the four graham crackers in a zip top bag and crush with a rolling pin, or place them in a food processor and process until they are in crumbs.

Divide the graham cracker crumbs between four cups or containers, saving a small amount to sprinkle on top. Divide the peanut butter fluff between the four cups, then top with the remaining vanilla whipped cream. Sprinkle a pinch of the graham cracker crumbs on top of each, then break the last graham cracker into four pieces and place one piece in each cup.

You can serve the cups immediately, or refrigerate until chilled, which will give you a more solid, cheesecake-like texture (they're more like mousse when freshly made).