Recipe by: @mscolleenalexis
What you’ll need:
1 light and fit vanilla Greek yogurt
2 tsp vanilla sugar-free jello powder
2 medium strawberries
1/3 medium banana
1/4 cup Kemp’s joyFULL salted caramel ice cream
1 tbsp archer farms double chocolate granola
1 packet of Double Dutch Chocolate Cookies
1 tsp sugar-free caramel
2 tbsp sugar-free Reddi Whip
4 tbsp cool whip frozen
1 tsp peanut butter
How to prepare:
Take your strawberries and cut off the head of each. Slice the strawberries into even slices. Remove the outside ends and place the slices evenly at the sides of your dessert bowl. Take your banana and cut into about 6 even slices and place evenly between the strawberries.
Next, take your vanilla yogurt container and add in the 2 tsp of jello powder. Mix until you reach a thick consistency. Place the yogurt inside your dessert bowl and tap to spread it out evenly. Now grab your frozen cool whip and place in a small bowl and add in the peanut butter. Mix together until you reach and thick, creamy consistency and place it into a dessert bowl.
Grab your granola and place it over the top of the dessert bowl. Then take one of your MPB Double Chocolate Chip Cookies and crumble about half of the cookie all over the top of the dessert bowl. Place in freezer for about 5-10 minutes.
Now remove the bowl from the freezer and scoop out 2 small scoops of your caramel ice cream and place it on top of your dessert bowl. With the remaining cookie, crumble it on the top of the ice cream. Drizzle with caramel and ENJOY! 🍨