2 cups fat free milk, cold
6 ounces peanut butter cookies, (homemade or Nutter Butter's)
2 cups Fat Free Cool Whip Whipped Topping
1/2 cup Honey Roasted Peanut Butter or Skippy Natural (a thick grainy peanut butter)
sugar free chocolate syrup, for drizzling
Crumble cookies by hand or in a food processor, into fine crumbs. Set aside.
In a medium size bowl add whipped topping and peanut butter, fold peanut butter into whipped topping until combined. Set aside.
Prepare pudding according to directions, using the 2 cups fat free cold milk. Use a hand mixer for quicker results. Set aside.
In 4 individual trifle dishes or bowl of your choice, add 2 tablespoons of crumbled cookie to the bottom, shake to disperse evenly. Add 1/2 cup of pudding to dishes. Smooth out for an even line. Add 2 tablespoons of crumbled cookie. Add 1/2 heaping cup of peanut butter whipped topping. Smooth out top for a nice presentation. Refrigerate until ready to serve.
Drizzle with syrup and sprinkle with cookie crumbs. Serve and Enjoy!
Recipe printed from http://TheSlowRoastedItalian.com/
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