“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.”
READY IN:
10mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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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