Chocolate Peanut Butter Frozen Dessert

This sweet recipe is another one that my daughter
made in VBS last summer,
and that we all loved!
Of course with chocolate and peanut butter,
what’s not to like?

These are fun to make, and so quick and easy!

Here is what you need:
1 dozen vanilla wafer cookies
8 ounces cool whip
1 cup milk (I used skim)
1/2 cup peanut butter
1 box instant chocolate pudding (3.9 ounces)

Line a muffin tin with cupcake papers,
and put one vanilla wafer cookie in each one.

Top each cookie with a heaping tablespoon of cool whip,

and then spread in out to cover the bottom of the cupcake liner.

In a mixing bowl, blend the milk and peanut butter,
and then add the dry chocolate pudding.
Beat for a couple of minutes,
and then fold in all the leftover cool whip.

Cover the cool whip with heaping tablespoons
of the chocolate peanut butter mixture
as evenly as possible, and spread it with the spoon.
Cover them and freeze for at least an hour or two.

When you are ready to serve, take them out
of the freezer and thaw for about 10 minutes.

I used a can of spray sweet cream to make a pretty “star” on the top,
but don’t do this until right
before you serve, otherwise it sort of evaporates/melts.
Live and learn.

5 from 1 vote

Chocolate Peanut Butter Frozen Dessert

Print Recipe

Prep Time:10 mins

Total Time:10 mins

Ingredients

• 1 dozen vanilla wafer cookies
• 8 ounces cool whip
• 1 cup milk I used skim
• 1/2 cup peanut butter
• 1 box instant chocolate pudding 3.9 ounces

Instructions

• Line a muffin tin with cupcake papers and put one vanilla wafer cookie in each one.
• Top each cookie with a heaping tablespoon of cool whip and then spread in out to cover the bottom of the cupcake liner.
• In a mixing bowl blend the milk and peanut butter, and then add the dry chocolate pudding.
• Beat for a couple of minutes and then fold in all the leftover cool whip.
• Cover the cool whip with heaping tablespoons of the chocolate peanut butter mixture, as evenly as possible and spread it with the spoon. Cover them and freeze for at least an hour or two.
• When you are ready to serve, take them out of the freezer and thaw for about 10 minutes.
• I used a can of spray sweet cream to make a pretty "star" on the top, but don't do this until right before you serve, otherwise it sort of evaporates/melts.

Servings: 12

Cool and unbelievably creamy,
these little treats make a perfect Spring or Summer dessert!

Hope you enjoy!