1-1/2 cups a light caramel ice cream, softened
1-1/2 cups low-fat chocolate chunk ice cream
1 chocolate gram cracker crust
5 miniature chocolate toffee bars chopped
2-1/2 cup frozen fat-free whipped topping, thawed
3 tablespoons fat-free chocolate syrup
- Spoon caramel ice cream evenly into the pie crust.
- Sprinkle with 1/2 of the crushed toffee bars.
- Spoon the chocolate chunk ice cream over the toffee bar layer.
- Freeze for 10 minutes.
- Drizzle with chocolate syrup and sprinkle the remaining toffee bars on the top.
- Freeze overnight or for at least 8 hours.
Yields 8 servings
Calories 273, Fat 9.6g, Carb 42.4mg, Fiber 1.1g,
No comments:
Post a Comment