Yield: 8 Servings (4 Freestyle points per serving for blue, green and purple)
- 8 oz. fat-free Cool Whip, thawed
- 8 tablespoons PB2 Powdered Peanut Butter
- 6 tablespoons water
- 3 whole chocolate graham cracker rectangles
- 1 tablespoon butter, melted
- 2 tablespoons skim milk
Place chocolate graham crackers in a zip up baggie and smash them with a meat mallet or frying pan until they turn into crumbs.
Stir in the melted butter and skim milk.
Spray a pie pan with no stick cooking spray.
Add the graham cracker mixture and spread into the bottom.
In a large bowl stir together the PB2 powder and water until smooth. Fold in the Cool Whip until it is mixed together.
Add the Cool Whip mixture to the pie pan.
Place in the freezer for 2 hours.
Optional: Add 1 tablespoon of sugar free, fat free chocolate syrup.