My family has a love/hate relationship with desserts. We love to eat them but hate all of the calories. I am always looking for ways to skinny down recipes, often using Greek yogurt and applesauce as substitutions.

Each time one of my family member’s has a birthday I ask them what kind of dessert they want. They always request my peanut butter chocolate frozen cake. What is not to love about peanut butter and chocolate?!

We LOVE pretty much anything peanut butter and chocolate and this does not disappoint. I call it guilt free because it is a skinnier version. And it has less calories than a Dairy Queen or Cold Stone frozen cake. Although, if you eat the whole cake like my husband often wants to do, I think it is no longer considered “skinny.”

Do not be overwhelmed by the number of steps below. It is really easy. Just make sure you allow yourself time for the layers. I can whip this out on a Saturday morning (remember I get up at 5 am or so with the baby) and can serve it by that night!

Try it out and let me know what you think!

Ingredients

• 16 oz Plain Greek Yogurt
• 1 cup Creamy OR crunchy peanut butter
• 1 cup Baking stevia OR 1 cup sweetener of choice that measures like sugar
• 1/2 cup Almond milk (or milk of choice)
• 16 oz Container Fat Free Cool Whip
• 1 jar Hot Fudge Sundae
• Crust Options: 2 pre-made oreo pie crusts, 1-2 Oreo no-bake crust (it comes in a box), or you can make your own crust. I recommend two of whatever you decide to have a nice thick crust.
• Reese’s miniature candies (crushed up)
• Hershey’s Syrup
• Substitution Optionals: 1 cup peanut flour mixed (ex: PB2 usually found in the peanut butter aisle at the grocery store) with 1/2 cup milk of choice. Saves about 500 calories of the total cake.

Instructions

This is a layered frozen cake. Make sure you allow each layer to freeze enough to add the next layer. After the cake is put together it is best to have it sit in the freezer 4-6 hours or overnight before serving.

1. Spray a 8×8 springform pie pan with non-stick cooking spray.
2. Remove Oreo crust from pan and re-form it in the bottom of your spring form pan, pressing it down firmly. If you are using the no-bake Oreo crust prep the crust, prep crust according to directions, pressing firmly down in pan.
3. Mix all ingredients together until smooth. I like to use my Kitchen Aid mixer, but you can do this by hand too.
4. Taste test. See if you need to add more peanut butter or sugar.
5. Pour 1/2 the mixture over Oreo crust. Cover with tin foil and place in freezer until first layer is hard. It does not need to be fully frozen, just hard enough to add the next layers.
6. After the first layer is somewhat frozen, pull it out and add 1/2 of the hot fudge. If you do not want the top of the cake fully covered in hot fudge, you can put the full jar in the middle. Your choice!
7. I also like to crumble some Reese’s peanut butter cups in the middle.
8. Place back in freezer to let the hot fudge layer freeze.
9. After hot fudge is frozen, add the other half of the mixture on top of the hot fudge layer.
10. Place back in freezer.
11. Once that layer is somewhat frozen, pull it back out and decorate the top. Sometimes I drizzle Hershey Syrup on top and crumbled Reese’s Peanut Butter Cups, other times I put hot fudge as a layer on top and crumbled Reese’s PB Cups. Completely up to you!
12. After you decorate the top of the cake place it back in the freezer for 4-6 hours or overnight to let the cake fully harden before serving.
13. Before serving, pull the cake out and let it sit at room temperature for 10-15 minutes.
14. Enjoy!