2 New Weight Watchers Dessert s

2 New Weight Watchers Dessert s requires about 45 minutes from start to finish. For $1.25 per serving, you get a dessert that serves 8. One portion of this dish contains roughly 15g of protein, 14g of fat, and a total of 525 calories. Plenty of people made this recipe, and 4481 would say it hit the spot. Head to the store and pick up almonds, mix of brownies, gf chocolate cake mix, and a few other things to make it today. It is brought to you by Dine and Dish. Overall, this recipe earns a pretty good spoonacular score of 66%. Butterfinger Dessert Weight Watchers 4 Ww Pts, Weight Watchers Meatloaf, and Pizzadilla -- Weight Watchers are very similar to this recipe.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

Remove ice cream from freezer and allow to soften for 20 minutes.For individual mini pies, spray 12 muffin tins with non-stick cooking spray or line with cupcake liners. If a single 9-inch pie is desired, spray a 9-inch pie plate with non-stick cooking spray.In a large mixing bowl, combine softened ice cream, brownie cubes, mini marshmallows and sliced almonds. Stir well with a wooden spoon to thoroughly combine, about 2 to 3 minutes.Spoon ice cream mixture into prepared muffin tins, about ½ cup each. Alternatively, if 9-inch pie is desired, spoon ice cream mixture into prepared pie plate. Press down evenly. Smooth top with the back of a wooden spoon until tops are smooth and uniform. Cover tightly with foil and freeze for at least 6 hours or overnight. Remove and serve immediately.If desired, serve with ½ cup fresh raspberries or blackberries. Pies may be stored in the freezer for up to 2 weeks.Arrange tortillas on a large cutting board. Layer the bottom half of each tortilla with half of the bananas and half of the cake cubes. Fold top half of tortilla over layered cake and banana so that quesadilla resembles a half circle. Spray a large sauté pan or griddle with non-stick cooking spray and heat over medium heat. Add quesadillas and cook for 2 minutes. Turn quesadillas and cook for an additional 1 to 2 minutes, until golden brown.Remove quesadillas from heat. Sprinkle each with 1 large pinch cinnamon sugar and serve immediately.

 

Step by step:

1. Remove ice cream from freezer and allow to soften for 20 minutes.For individual mini pies, spray 12 muffin tins with non-stick cooking spray or line with cupcake liners. If a single 9-inch pie is desired, spray a 9-inch pie plate with non-stick cooking spray.In a large mixing bowl, combine softened ice cream, brownie cubes, mini marshmallows and sliced almonds. Stir well with a wooden spoon to thoroughly combine, about 2 to 3 minutes.Spoon ice cream mixture into prepared muffin tins, about ½ cup each. Alternatively, if 9-inch pie is desired, spoon ice cream mixture into prepared pie plate. Press down evenly. Smooth top with the back of a wooden spoon until tops are smooth and uniform. Cover tightly with foil and freeze for at least 6 hours or overnight.

2. Remove and serve immediately.If desired, serve with ½ cup fresh raspberries or blackberries. Pies may be stored in the freezer for up to 2 weeks.Arrange tortillas on a large cutting board. Layer the bottom half of each tortilla with half of the bananas and half of the cake cubes. Fold top half of tortilla over layered cake and banana so that quesadilla resembles a half circle. Spray a large sauté pan or griddle with non-stick cooking spray and heat over medium heat.

3. Add quesadillas and cook for 2 minutes. Turn quesadillas and cook for an additional 1 to 2 minutes, until golden brown.

4. Remove quesadillas from heat. Sprinkle each with 1 large pinch cinnamon sugar and serve immediately.

Nutrition Information:

covered percent of daily need