cool whip recipe

Hey everyone! A while back someone had posted a recipe that called for SF cool whip, peanut butter and maybe cocoa? I was wanting to make some of this and cant find the right measurements/ ingredients... Thanks in advance for your help!!

I was searching and found this recipe under your name...lol...is this the one you wanted? Jannine 357/167/160 found a recipe on the web before for an alternative to peanut butter cups. I'm not sure of the exact measurements but they are pretty darned close if not correct.. so please bear with me..lol 1 tub lite cool whip(small container.. if you use the larger, add more of the ingredients) 2 tbsp peanut butter 2 tbsp(maybe 1.. try 1 first) unsweetened cocoa 3-4 packets of splenda mix all ingredients in a bowl(cool whip container works great) and stick in freezer until frozen. Eat by the spoonful or measure it out.. which ever works best for you. Enjoy!! ~ Lora

Lora...I found this recipe on the Coolwhip website.....I would change the Chocolate Coolwhip to the Sugarfree and omit the crust and do it that way..I will try it this week and let you know how I make out with it... Jannine 357/167/160 Chocolate-Peanut Butter Cup Pie Recipe Rating: Prep Time: 15 min Total Time: 3 hr 15 min Makes: 8 servings 1/4 cup creamy peanut butter 1 cup cold milk 1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling 1 tub (8 oz.) COOL WHIP Chocolate Whipped Topping, thawed, divided 1 OREO Pie Crust (6 oz.) 2 Tbsp. hot fudge ice cream topping PLACE peanut butter in large bowl. Gradually add milk, stirring with wire whis****il well blended. Add dry pudding mix. Beat 2 min. or until well blended. (Mixture will be thick.) Stir in half of the whipped topping. SPOON into crust; top evenly with the remaining whipped topping. REFRIGERATE 3 hours or until set. When ready to serve, microwave fudge topping as directed on package; drizzle over pie. Store any leftover pie in refrigerator. NUTRITION INFORMATION Nutrition (per serving) Calories 310 Total fat 16g Saturated fat 7g Cholesterol 5mg Sodium 410mg Carbohydrate 39g Dietary fiber 2g Sugars 26g Protein 5g Vitamin A 0%DV Vitamin C 0%DV Calcium 6%DV Iron 10%DV

I tried the cool whip, peanut butter, cocoa fluff today. That stuff is awesome. I will be making that again very soon. I haven't had any ice cream since I had my surgery on April 5, 2005 except for fudesicles. It tasted sort of like a Wendy's Frosty to me. I may use light cool whip instead of the sugar free. I do notice that the sugar free has a little bit of an after taste. Thanks, Lynn

I tried the peanut butter cup pie today, and it was the BOMB!!! I did a little alteration, I did not use oreo crust, as I dont try sugar, I used Murrays SF Choc Chip cookies, and instead of making crust, i just laid them in the bottom of the pie plate. Worked GREAT!!! I also did not use the Ice Cream Topping, I simply sprinkled the top w/semi sweet choc chips, and then picked them off of my little section. I think next time, at the advice of my family, I'll leave the choc chips off all together. This was wonderful!!! Whole family said, "This is certainly a keeper" I try to report on all the ones I try from here, whether it be good or bad. Thanks, Rhonda

Lora, There is also a frozen one made with SF Choc. syrup Topic: Frozen Fantasy Choc PB Cups by:orchidsprite 1 container Fat Free Cool Whip 1/3- 1/2 cup all natural Peanut Butter 2 oz. lite or SF Hersheys Choc Syrup Line Muffin pans with foil liners. Combine PB and 1 cup of Cool WHip with a whisk. Fold in remaining Cool WHip and CHoc Syrup. Spooin into cups and freeze. Should make 12 cups 80 calories 3.3 grams fat 10 carbs 2g protein I also spread this into a pie shell and served as pie. Also added peanuts ontop with a drizzle of choc syrup to look fancy.