Slow Cooker Cookies and Cream Cookie Cake Directions:
Lightly coat the bottom and sides of a 4- to 6-quart slow cooker with nonstick cooking spray.
Arrange 4 cookies in a single layer on the bottom of the insert, breaking small pieces only if needed to fill gaps.
In a medium bowl, whisk the sugar-free pudding mix with cold almond milk for 2 minutes until thickened.
Fold in the light whipped topping and nonfat Greek yogurt until smooth and airy.
Spread half of the cream mixture evenly over the cookie layer.
Arrange the remaining 4 cookies in a second layer.
Spread the remaining cream mixture evenly over the top.
Cover and cook on LOW for 1 hour 30 minutes until edges are set and center is thickened.
Turn off and let rest covered for 15 minutes.
Divide into 8 equal servings, approximately ¾ cup each, and serve warm.
WW Points Calculation
Reduced-fat chocolate sandwich cookies (8 cookies) – 16.00
Sugar-free instant pudding mix (1 oz) – 2.00
Unsweetened almond milk (1 ½ cups) – 0.00
Light whipped topping (8 oz) – 8.00
Nonfat Greek yogurt (1 cup) – 0.00
Points Information:
Total Points: 26.00
Servings: 8 servings, approximately ¾ cup each
Points per serving: 3.25
Nutrition Information
Calories: 150
Fat: 3g
Protein: 7g
Carbohydrates: 22g
Sugar: 7g
Sodium: 190mg
I'm waiting for your comments! Enjoy!
