Summer recipe week: Frozen grahamwiches

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.

You’ll need:

  • 1 standard container of light cool whip/whipped topping
  • 1/2 c. peanut butter
  • 1/2 c. unsweetened cocoa powder
  • graham crackers
  1. Split the cool whip in half and in two bowls.
  2. Mix the peanut butter with one half.
  3. Mix the cocoa with the other half.
  4. Feeling adventurous?  Mix the peanut butter and chocolate with the whole container. It’s your call.
  5. Halve the graham crackers as if you were making s’mores.
  6. Lay peanut butter and/or chocolate mixture one graham crackers and make sandwiches.
  7. Freeze them in a shallow dish for one hour.
  8. Transfer to a storage bag to enjoy one at a time or serve them and enjoy!

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