1 c. Reese's peanut butter chips
2 c. heavy (whipping) cream
1 c. coconut cookie crumbs
1/2 c. unsifted confectioners' sugar
2 tsp. vanilla
Drained maraschino cherry halves

Place paper liners in 2 1/2 inch muffin cups; set aside. Chop Reese's peanut butter chips in nut chopper or by hand. (Do not use blender or food processor.) Set aside.

Combine 1 cup of the (unwhipped) heavy cream with the coconut cookie crumbs, confectioners' sugar and vanilla. Cover and chill 30 minutes. Beat remaining 1 cup heavy cream of high speed until stiff. Fold in chilled cream cookie crumb mixture and chopped peanut butter chips.

Fill paper lined muffin cups full with mixture. Cover and freeze overnight. Top with maraschino cherry halves just before serving. Any type hard coconut cookie may be used. Use blender or food processor to make crumbs.