3 ingredient Weight Watchers cookies you won’t be able to stop eating!
These Weight Watchers chocolate chip cheesecake cookies will be loved by all.
The are so easy to mix up. You can mix up these Weight Watchers ice cream pudding cookies in under 10 minutes.
Coming in at 2 smartpoints per pudding cookies you can’t go wrong.
A great Weight Watchers desserts, Weight Watchers snacks or sweet treat.
A super quick and delicious Weight Watchers cookie that you will want to keep in your recipe box.
If you have been looking for an easy Weight Watchers diet cookie recipe this is the one for you.
Homemade DIY Weight Watchers cookies you are gone to want to make over and over.
Learn how to make Weight Watchers cookies now!
The Best Weight Watchers chocolate chip cheesecake pudding cookies.
For more Weight Watchers cookie ideas that are also super easy and delicious – check these out!
Weight Watchers Vanilla Chocolate Chip Pudding Cookies
Weight Watchers White Chocolate Pudding Cookies
3 Ingredient Weight Watchers Peanut Butter Cookies
Weight Watchers Chocolate Chip Cookies
4 Ingredient Weight Watchers Smores Cookies
Weight Watchers Chocolate Brownie Cookies
Add cheesecake pudding and whipped topping to a small mixing bowl.
Whisk together until the mixture is smooth and there are no longer any lumps.
Fold in the chocolate chips. Let the mixture set at room temperature for 10-15 minutes.
It will thicken up at this point.
Grease mini muffin tin with I Can’t Believe It’s Not Butter Spray. 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.
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.
Place the cookies in a freezer safe Ziploc bag and keep in the freezer until ready to enjoy!
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Ingredients
- 1 package sugar free cheesecake instant pudding
- 2 cups fat free whipped topping
- 3 cups (420 pieces) Lily’s Chocolate Chips
Instructions
- Add cheesecake pudding and whipped topping to a small mixing bowl. Whisk together until the mixture is smooth and there are no longer any lumps.
- Fold in the chocolate chips. Let the mixture set at room temperature for 10-15 minutes. It will thicken up at this point.
- Grease mini muffin tin with I Can’t Believe It’s Not Butter Spray. 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.
- 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.
- 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
It is the responsibility of the Reader to assure the products or ingredients they use in any
recipes from Kimspireddiy are allergen-free, sugar free, gluten-free, egg-free and/or dairy-free,
for example) Weight Watcher friendly, Keto friendly or Vegetarian friendly. Kimspireddiy assumes
no liability for inaccuracies or misstatement about products, nutrition, points, opinions or comments
on this site. It is the readers responsibility to calculate points, carbs & nutritional information.
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