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Ingredients
- 20 individual Chocolate Sandwich Cookie, Thin
- 8 ounces Whipped Topping
- 1 1/3 ounces Chocolate Pudding Mix, Instant, Sugar Free Fat Free
- 1/2 cups Skim Milk
- 1 1/3 cups peel and slice Banana
- 2 tablespoons Peanut Butter, Creamy
Freezer Containers
Supplies
Nutritional Information
- 1 serving = 2.5"x2" piece
- 166 Calories
- 9g Total Fat
- 5g Sat Fat
- 0g Trans Fat
- 0mg Cholesterol
- 155mg Sodium
- 21g Total Carb
- 1g Fiber
- 12g Total Sugars (Includes 5g Added Sugars)
- 2g Protein
- 7 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
Visit You Brew My Tea for same day cooking instructions.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Use 1 square pan per 12 servings. Place cookies in the bottom of a baking pan, reserving a couple to use as topping.
- Mix together whipped topping, pudding mix and skim milk. Spread half of the mixture on top of the cookies.
- Place sliced bananas on top of the pudding mixture.
- Heat the peanut butter in the microwave for 30-45 seconds to make it easier to drizzle. Drizzle over bananas.
- Spread the rest of the whipped topping on top of the bananas.
- Crush remaining chocolate sandwich thins. Sprinkle on top.
- Cover with foil, label and freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: Prep from frozen
- Cut into indicated number of servings while still frozen. Let sit for 5-10 minutes to thaw a bit before serving.