- 1 pk Pudding (MF Chocolate)
- 1 pk Hot Cocoa (MF)
- 2 T Peanut Butter
- 1 T Vanilla Extract
- 2 T Chocolate Syrup (SF)
- 1⁄3 c Non-Fat Milk (First add 1 T of Peanut Butter in 1/3 c)
- 2 pk Splenda
Mix all together until well blended. Then heat over LOW heat until peanut butter melts.
The mixture will be very thick/doughy. Pour into a Pam sprayed baking pan or whatever form you like that leaves about a 1/2″ thick, even layer. Place in fridge for 45 minutes – 1 hour.
Counts as 2 meals and 2 snacks. Therefore, you can’t eat both on the same day! Split it between two days, counting it as an MF meal and a snack for each day