Ingredients
- 1 box of Yellow Cake Mix I use Pillsbury Sugar Free 16oz.
- 1 box serves 4 of Sugar Free/Fat Free Instant Banana Crème Pudding Mix
- ¾ cup of water +2 tbsp.
- 7 1/4 tsp of Sugar Free caramel sundae syrup
Instructions
- Preheat oven 350 degrees, line baking sheets with parchment paper.
- Using the small ice cream scooper https://amzn.to/3BVAjI1 (heaping tablespoon), scoop out 29+ cookies onto prepared baking sheets.
- This is a sticky batter. It holds its shape while baking, you don’t need a lot space in between.
- Bake 12 minutes, immediately out of the oven create a divot (I used a melon baller) and drop 1/4 tsp of sauce in each. Let cool on sheet for 10 minutes.
- Refrigerate until cold then freeze. When ready to eat remove 1 or 2 from freezer and place in fridge to defrost.
Recipe Notes
Weight watchers Points Breakdown:
SF Cake Mix 2💙2💜2💚 for 1 or 3 pts for 2 (If you omit the caramel and get 30+cookies you can reduce these to 1pt each all plans)
Regular Cake Mix 3💙3💜3💚 for 1 (If you omit the caramel and get 30+ cookies you can reduce these to 2pts each all plans)
