Peanut Butter Fudge


  • 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


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