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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This one is to help hubby through withdrawl from higher fat desserts, chocolate and his love of ice cream. Sometimes I make it with the peanut butter, other times I don't. I use the individual graham cracker crust simply because there is more control of serving size. :) I try to stock up when they are on sale. Time does not include refridgeration or freezer time. Note added - Well, I found out after posting - not low in fat at all! But my hubby and grandson just love the stuff! And, some are making it in a regular graham cracker crust. Ingredients:
6 keebler individual mini graham cracker tart crusts |
1 (1 1/2 ounce) box fat free sugar-free instant chocolate fudge pudding mix, 4 serving size |
2 cups skim milk |
1 tablespoon hershey's syrup |
1 tablespoon creamy peanut butter |
1 cup fat-free cool whip, still pretty frozen |
Directions:
1. In a mixing bowl, add hershey's and peanut butter(if using peanut butter) along with a very small amount of the milk and mix with mixer until smooth.
2. Add remaining milk and pudding mix and mix very well.
3. Put 1/4 cup mixture into each of the crust.
4. Refridgerate.
5. Add to bowl(remaining pudding)the one cup firmly packed(still rather frozen)cool whip.
6. Mix very well.
7. Place topping mixture in a bowl with a lid and place in freezer, a couple of hours at least but longer is better.
8. I use a ice cream scoop to divide topping equally, topping each dessert.
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