Ingredients
Method
Preparation
- In a bowl combine protein powder, Greek yogurt, and 3 tablespoons of almond milk; stir until smooth.
- Add cocoa powder, pinch of salt, and sweetener; mix and adjust sweetness to taste.
- Stir in the instant pudding mix if using, and let sit for 1-2 minutes to thicken.
- Crush the cookie and layer half in a serving cup, spoon the pudding over it, then top with the remaining cookie crumbs.
- Chill for 10-15 minutes for best texture, or serve immediately.
Notes
For added texture, crumble a chocolate zucchini quickbread over the top before serving. Store leftovers in the fridge for up to 48 hours.
