Directions:
- In a medium bowl whisk together the peanut butter and 1/4 c of the milk until smooth. Fold in cool whip; set aside.
- In another medium bowl combine the remaining milk and the pudding mix. Using a whisk or electric mixer on low speed, mix for 2 minutes or until well blended.
- Transfer to a freezer container; top with peanut butter mixture. Gently fold two mixtures together to marble. Cover and freeze for 6-24 hours.
- To serve, let stand at room temperature for 15 minutes. Scoop mixture into ice-cream cones.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 822.11 Kcal (3442 kJ) | ||
| Calories from fat | 356.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.63g | 61% | |
|---|---|---|---|
| Cholesterol | 87.94mg | 29% | |
| Sodium | 478.81mg | 20% | |
| Potassium | 641.92mg | 14% | |
| Total Carbs | 104.91g | 35% | |
| Sugars | 57.86g | 231% | |
| Dietary Fiber | 1.57g | 6% | |
| Protein | 18.15g | 36% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 0.4mg | 2% | |
| Calcium | 402.4mg | 40% | |
| Amount Per 100 g | |||
| Calories | 193.41 Kcal (810 kJ) | ||
| Calories from fat | 83.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.32g | 61% | |
|---|---|---|---|
| Cholesterol | 20.69mg | 29% | |
| Sodium | 112.65mg | 20% | |
| Potassium | 151.02mg | 14% | |
| Total Carbs | 24.68g | 35% | |
| Sugars | 13.61g | 231% | |
| Dietary Fiber | 0.37g | 6% | |
| Protein | 4.27g | 36% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.1mg | 2% | |
| Calcium | 94.7mg | 40% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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