one serving jell-o sugar free/fat free chocolate instant pudding
one 8 oz container cool whip fat free
2 servings of slightly salted soy nuts
1 tbsp mini-simi sweet chocolate chips
1 tbsp natural peanut butter

-empty pudding mix into a medium mixing bowl. Add 3 oz (1/4 cup plus 2 tbsp) warm water, and stir until a chocolate paste is formed.

-Place the P.B. in a small, microwave safe bowl for about 8 seconds. Add 1 tbsp of cool whip to the PB and mix well. Add the PB mixture to the chocolate paste. Stir in one servinh of soy nuts and all of the chocolate chips.

-Fold the remaining Cool whip. Line a muffin tin with 12 cup cake holders. Evenly spoon the mix into the muffin tip. Sprinkle the tops of the individual cups with the rest of the soy nuts. Place in the freezer for about an hour and enjoy! 🙂