Yield: 6 servings (1 point per serving for blue and purple, 2 points per serving for green)
Put a piece of parchment paper in an 8x8 pan.
Add the Greek yogurt and pudding powder to a mixing bowl and stir together. Pour into the 8x8 pan and evenly spread it out.
In a small bowl mix together the PB2 powder and water. It should be slightly runny. Use a teaspoon to our over the yogurt then use a butter knife to swirl it into the yogurt.
Unwrap the peanut butter cups and put them into a zip up baggie. Use a meat mallet or rolling pin to break apart the peanut butter cups. Sprinkle over the yogurt.
Freeze for 2 hours or until completely frozen.