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Ingredients
- 1/2 gal. nonfat vanilla ice cream
- 1 large or 2 small pkg. sugar-free chocolate pudding
- 1/2 c. peanut butter (chunky or smooth)
- 1 (8 oz.) tub lite Cool Whip
Method
- Soften ice cream in a large bowl.
- Sprinkle instant pudding out of box over ice cream and mix.
- Add peanut butter and Cool Whip.
- Stir until blended.
- Spray an 11 x 7 x 1.5-inch dish or 2 (8-inch) pie plates with Pam.
- Pour mixture in desired dish and freeze.
- Cut into slices.