Dessert

Individual Peanut Butter Chocolate Ice Cream Cakes is for Dessert.

Individual Peanut Butter Chocolate Ice Cream Cakes takes several minutes to prepare.

Individual Peanut Butter Chocolate Ice Cream Cakes takes several minutes to cook.

Individual Peanut Butter Chocolate Ice Cream Cakes makes 12 servings.

The ingredients for Individual Peanut Butter Chocolate Ice Cream Cakes are:

Betty Crocker Angel Food Cake mix
1 large box (6 servings) Jello sugar free chocolate pudding
3 tbsp Skippy natural peanut butter
3 cups fat free milk
96 chocolate chips

Here is how you make Individual Peanut Butter Chocolate Ice Cream Cakes:

Melt peanut butter for 20 seconds in microwave. Whisk pudding mix and peanut butter into 3 cups cold fat free milk.Pour into large container with lid and place in freezer. Stir every 10-15 minutes until ice cream like consistency.Mix angel food cake mix according to package. Spray 12 count cupcake tray with nonstick cooking spray. Fill each cup evenly adding 8 chocolate chips to each cupcake. Bake and cool according to package.When cupcakes are cool, cut each one in half and put the bottom back into the pan. Evenly spoon frozen peanut butter pudding mixture over each bottom piece then place top of cupcakes back on. Press each top down gently. Cover pan with foil and place in freezer.Take tray out of freezer 10-15 minutes prior to serving. Top each cupcake with 2 tablespoons whipped cream. Tip: If desired, you can spread the cakes with icing or ganache instead, and garnish with mini peanut butter cups (not included in calorie count).

The nutritional information for Individual Peanut Butter Chocolate Ice Cream Cakes is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 161.8

• Total Fat: 4.7 g
• Cholesterol: 5.9 mg
• Sodium: 146.6 mg
• Total Carbs: 25.9 g
• Dietary Fiber: 1.2 g
• Protein: 5.5 g

The dietary needs meet for Individual Peanut Butter Chocolate Ice Cream Cakes is Low Fat