So every once in awhile I need something sweet…and creamy….and cold. I decided to go in my way-back machine and pull out a recipe that made the rounds of Weight Watchers back when I did it the first time, the early 2000’s.
Basically you put cool whip between two graham crackers and froze it. Trust me at the time this was about the best thing ever invented because it was like a point or two if I remember correctly.
Times and tastes change, and as I’ve gotten older a little frozen cool whip doesn’t exactly cut it, and those graham crackers are way more points then they used to be.
I’m also a peanut butter addict. Did I ever tell you that? I could sit and just eat peanut butter out of the jar. I love it that much.
So I decided to replace the graham crackers with Pizzelle cookies, and Italian waffle cookie that is a bit more Smartpoint friendly. They are also way better in my opinion. And bigger…lol
These cookies were the subject of one of my food find posts, and I get them at Aldi’s. I use the Vanilla flavored ones for this.
You cannot get a recipe any easier than this, and you can make them at a fraction of the cost for those store bought low point ice cream sandwiches.
1 8 ounce tube fat free cool whip (defrosted in refrigerator)
4 tablespoons PB2
12 Pizzelle Cookies
Method of Preparation:
Thoroughly incorporate cool whip with PB2. Place 6 tablespoons on a cookie, and top with another. I have an ice cream scooper that is 3 tablespoons so it works out perfectly with two scoops.
Freeze on a cookie sheet until completely hardened. Wrap in plastic wrap or small freezer bag for storage in freezer until eaten.
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