Peanut Butter Ice Cream Cups

Crush 12 vanilla wafers into fine crumbs and set aside for later use.

Whip the cream until stiff peaks form, then gently fold the whipped cream into the peanut butter until well combined.

In a separate bowl, combine the marshmallow crème and milk, stirring until smooth and the mixture reaches a drizzling consistency.

Line 4 serving cups or bowls with 3 whole vanilla wafers standing upright along the sides of each cup.

Divide the peanut butter-cream mixture evenly among the 4 cups, filling each about three-quarters full.

Drizzle the marshmallow mixture over the peanut butter filling in each cup.

Sprinkle the reserved vanilla wafer crumbs over the marshmallow layer in each cup.

Top each cup with a generous dollop of strawberry topping.

Refrigerate for at least 2 hours before serving to allow the flavors to set and meld.