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Categories:Viewed: 40 - Published at: 3 years ago
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
Method
- 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.
- Add remaining milk and pudding mix and mix very well.
- Put 1/4 cup mixture into each of the crust.
- Refridgerate.
- Add to bowl(remaining pudding)the one cup firmly packed(still rather frozen)cool whip.
- Mix very well.
- Place topping mixture in a bowl with a lid and place in freezer, a couple of hours at least but longer is better.
- I use a ice cream scoop to divide topping equally, topping each dessert.
