shown before caramel sauce was added |
( 24 servings = 6 points +)
- 1 ( 9 oz) package Nabisco Famous Chocolate Wafer Cookies, crushed
- 1/3 c. light stick butter, melted ( I like Land O' Lakes)
- 1.5 quart sized container low- fat slow churned Edy's vanilla ice-cream
- 1/2 c. salted peanuts, chopped
Chocolate Sauce:
- 1 can ( 14 oz) fat-free sweetened condensed milk
- 4 squares ( 1 oz. each) semisweet chocolate, chopped
- 2 T. light stick butter
- 1 tsp. vanilla
- 1 jar ( 12 oz) caramel ice-cream topping
Mix crushed wafer cookies with butter and press into the bottom of a 13 x 9 pan. Top with softened ice-cream. Sprinkle with peanuts. Cover and freeze for 1 hour.
For sauce, combine condensed milk, chocolate and butter in a saucepan. Cook until chocolate is melted. Remove from heat and stir in vanilla. Cool.
Spread chocolate sauce over ice cream. Cover and freeze for 2 hours or until firm. Remove from freezer 10 minutes before serving.
adapted from "Healthy Cooking"
adapted from "Healthy Cooking"
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