Vanilla Pudding Ice Cream Cookies



  • 1 package sugar free vanilla instant pudding
  • 2 cups fat free whipped topping
  • 3 cups (420 pieces) Lily’s Chocolate Chips


  1. Add vanilla pudding and whipped topping to a small mixing bowl.
  2. Whisk together until the mixture is smooth and there are no longer any lumps.
  3. Fold in the chocolate chips. Let the mixture set at room temperature for 10-15 minutes. It will thicken up at this point.
  4. Grease mini muffin tin with I Can’t Believe It’s Not Butter Spray.
  5. Drop 1 1/2 – 2 tablespoons of the mixture into each of the 12 cups. Spread the mixture flat with your hands or a spatula. Place the pan into the freezer for at least 4 hours, and preferably overnight.
  6. When firm, remove the ice cream cookies from the pan.  If the cookies are stuck to the pan, gently loosen the edges with a knife, and they will pop right out.
  7. Place the cookies in a freezer safe Ziploc bag and keep in the freezer until ready to enjoy!

Recipe Notes
Yields 12 Cookies – 2 Weight Watchers smartpoints per cookie

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