I saw these on pinterest and the blogger had a bit more of a complicated recipe using instant pudding as the base. I like pudding but wanted to see if I could do something comparable using mainly just cool whip and adding some cocoa powder and peanut butter for a more subtle flavor and with less calories.
I have always a debate in my head about cool whip. Rather: whipped topping. Cool whip is the marketing name that Kraft uses, but you know what–my childhood contained cool whip. It’s delicious. I know it’s all fake with hydrogenated oil and other artificial stuff, but it’s awesome….I just can’t get enough. As I’ve worked to lose weight, I will tell you that I’ve fallen back in love with light cool whip in a bowl. It’s only a few calories, even if they are artificial and will cause a tumor in five years, and it satisfies my psychological need for smooth, creamy textured things. Would some Ben & Jerry’s do this better?–of course! But, I can eat a pint of that in just a few days. Not pretty.
- 1 standard container of light cool whip/whipped topping
- 1/2 c. peanut butter
- 1/2 c. unsweetened cocoa powder
- graham crackers
- Split the cool whip in half and in two bowls.
- Mix the peanut butter with one half.
- Mix the cocoa with the other half.
- Feeling adventurous? Mix the peanut butter and chocolate with the whole container. It’s your call.
- Halve the graham crackers as if you were making s’mores.
- Lay peanut butter and/or chocolate mixture one graham crackers and make sandwiches.
- Freeze them in a shallow dish for one hour.
- Transfer to a storage bag to enjoy one at a time or serve them and enjoy!