- 2 square(s) chocolate graham cracker(s)
- 1 tsp salted butter
- 1 pinch table salt
- 1/3 cup(s) Weight Watchers Reduced fat whipped cream cheese spread
- 7 oz Weight Watchers Giant chocolate fudge ice cream bar(s)
- 1 tsp chocolate syrup
- 2/3 cup(s) lite whipped topping
Toss cookie crumbs with butter and salt in a small bowl.
Spoon a heaping TB into 4 small ramekins or cupcake liners in a cupcake pan.
Pat down with the back of your spoon to create a crust.
Reserve remaining cookie crumbs for garnish.
Combine cream cheese, fudge bars, and chocolate syrup in a large bowl. Beat on medium for 2-3 minutes or until smooth.
Fold in whipped topping until combined.
Spoon evenly into all 4 ramekins or cupcake liners.
Sprinkle top with remaining cookie crumbs.
Freeze several hours to firm. Serve slightly softened from freezer.