RESERVE 2 Tbsp. of the peanut brittle for topping. Place marshmallow creme in medium bowl. Gradually add milk, beating with electric mixer on medium speed after each addition until well blended. Gently stir in the remaining peanut brittle and whipped topping.
SPOON evenly into 9 paper-lined medium muffin cups. Sprinkle with the reserved 2 Tbsp. peanut brittle.
FREEZE 2 hours or until firm. Store leftover desserts in freezer.