4 whole chocolate graham cracker sheets
4 teaspoons reduced-fat peanut butter
1/2 c. frozen fat-free whipped topping, thawed.
Break each graham cracker in half. Spread 1 tsp. peanut butter evenly over the inside of each of 4 halves. Spread 2 tbsp. whipped topping evenly among the insides of other 4 halves. Sandwich the crackers together to form 4 sandwiches, each with a layer of peanut butter and a layer of whipped topping. Transfer to an airtight plastic container and place in freezer. Freeze for about 2 hours or up to 1 month. Serve frozen.
**This was SO easy! A great alternative to ice cream sandwiches; it was way less messy to eat, cheaper and healthier. And, I won Parker's vote! Oh, but the only peanut butter I like is the "real" stuff...Jif Creamy.