4 whole chocolate graham cracker sheets
4 tsp. reduced-fat peanut butter
1/2 cup frozen fat-free whipped topping , thawed
- Break each graham cracker in half (so each half is 1 square).
- Spread 1 teaspoon of peanut butter evenly over the inside of each of 4 halves. Spread 2 tablespoons whipped topping each evenly among the insides of the 4 remaining halves.
- Sandwich the crackers together to form 4 sandwiches, each with a layer of peanut butter and a layer of whipped topping.
- Transfer to an airtight plastic container and place in freezer. Freeze for about 2 hours or up to 1 month. Serve frozen.
Other recipes to come....Sweet and Sour Chicken, Beef and Broccoli, Enchilada Chicken, Swedish Meatballs...I know you're excited! :)