342
Calories
19g
FAT
38g
carbs
8g
protein
Ingredients
2.5 nutter butter cookies
1 tbsp whipped cream cheese
1 tbsp powdered swerve
2 tbsp whipped light topping
2 tbsp unsweetened almond milk
2 tsp chocolate instant pudding mix
2 tbsp wwhipped light topping
1 tbsp buckeye butter
Directions
Place 2 nutter butter cookies in the base of a shallow bowl. Combine whipped cream cheese, powdered swerve, and 2 tbsp whipped topping. Layer this on top of the cookie base. In a separate bowl, mix almond milk and chocolate pudding mix. Once it begins to thicken pour on top of the cream cheese mixture. Top with 2 tbsp whipped topping. Break a nutter butter cookie in half and crumble it up. Sprinkle the crumbs on top of the whipped topping layer. Melt 1 tbsp buckeye butter in the microwave and pour over top. Refrigerate for a few hours before enjoying.
From the kitchen of: Stephanie Rogge