Inspiration strikes from many corners. This is a WLS riff on the recipe from the inside of the Cool Whip lid.Candy Crunch Mousse
2 1oz packages Sugar Free Chocolate Instant Pudding Mix
2 cups cold non-fat milk
1 8oz tub Sugar Free low fat Whipped Topping, thawed
2 Oh Yeah! Vanilla Toffee Fudge Protein bars (or your favorite), chopped and divided
1 oz dark chocolate (optional garnish)
Whip pudding mixes and milk with whisk for 2 minutes.
Stir in 1/2 of the whipped topping.
Add all but 3 Tbsp chopped protein bar
Pour into individual serving containers
Top with remaining whipped topping and chopped candy pieces.
Optionally top with chocolate curls
Cook's Notes: I've only made this with cow's milk as I am not lactose intolerant. As I remember, one of the "substitute milks" doesn't play well with instant pudding - I think it is soy - so avoid that combination.