1. Soften ice cream/yogurt and cool whip
2. Soften peanut butter
3. Mix peanut butter and dry pudding into softened ice cream mixture
4. Spread into 9" x 13" pan, freeze at least 6 hours (overnight is best)
5. 16 servings ~~at; 3 pts each
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (5g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 21 (78%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 22.7mg||1 %|
|Potassium 34.8mg||1 %|
|Total Carbohydrate 1g||0 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 0.6g|
|Protein 1.1g||2 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 27
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