Ingredients:
- 4 cups crispy rice cereal
- 1 cup creamy peanut butter
- 1 cup sugar-free pancake syrup
- 1 package sugar-free instant vanilla pudding mix (1 oz)
- 1 1/2 cups fat-free milk
- 1 container fat-free whipped topping (8 oz), thawed
- Sugar-free chocolate syrup, for drizzling (optional)
Instructions:
- Prepare the Crispy Base:
- In a large bowl, combine crispy rice cereal with peanut butter and pancake syrup until well mixed.
- Press mixture into the bottom of a 9×13-inch baking dish. Set aside.
- Prepare the Pudding Layer:
- In another bowl, whisk together vanilla pudding mix and milk until smooth and thickened.
- Fold in half of the whipped topping until well combined.
- Assemble the Dessert:
- Spread the pudding mixture evenly over the cereal base in the baking dish.
- Top with the remaining whipped topping.
- Chill and Serve:
- Refrigerate for at least 2 hours or until set.
- Before serving, drizzle with sugar-free chocolate syrup if desired.
- Enjoy:
- Cut into squares and serve chilled.
