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Chocolate Peanut Butter Ice Cream Sandwiches

Yield: 28
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Prep Time15 minutes
Freeze Time2 hours
Total Time2 hours 15 minutes

Ingredients

  • 1/2 cup PB2 powder
  • 6 tablespoons water
  • 8 oz. fat free Cool Whip
  • 14 chocolate graham cracker sheets

Instructions

  • Whisk together the PB2 powder and water. It should have the consistency of melted peanut butter.
  • Fold the Cool Whip into the PB2 powder.
  • Break each graham cracker sheet into 4 pieces.
  • Add 1-2 tablespoons of the peanut butter filling to one of the graham crackers. Top it with another graham cracker and place on a baking sheet.
  • When all of the ice cream sandwiches are made place them in the freezer for 2-3 hours. Once frozen add them to an airtight container and keep them in the freezer.