1: Sprinkle 1/2 cup cereal nuggets evenly in bottom of an 8-inch pie pan. Combine remaining 1/4 cup cuggets, chocolate ice cream, pudding mix, and peanut butter in a large bowl; stir until mixture is well blended. Fold in whipped topping. Spoon ice cream mixture into prepared pan, spreading gently with a spatula. Cover and freeze for two hours or until firm. Let stand at room temp for about 15 min before serving. Makes eight servings.
I found this recipe in a Weight Watchers 5 Ingredient cookbook, after I tried it, I decided to look to see if it was listed here in the Spark recipes. I fixed this for dessert tonight and the whole family loved it. It has a lot of texture and richness.