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Skinny Milk Chocolate Caramel Frozen Pies

Author: Dorothy Kern


  • 6 graham cracker sheets (reduced fat is fine)
  • 3 tablespoons butter spread , melted
  • 1 cup Cool Whip (I used fat-free)
  • 1/2 cup fat free vanilla yogurt
  • 1/2 teaspoon vanilla
  • 4 teaspoons Milk Chocolate Caramel Kernel Seasons (or any flavor you like)


  • Line a 12-cup muffin pan with liners. Finely grind graham crackers in a food processor. Add to melted butter spread and stir until combined. Equally divide between each muffin liner. Press to compact (I use the bottom of a shot glass for this step).
  • Stir Cool Whip, yogurt, vanilla, and Kernel Season's powder in a medium bowl. Equally divide it among the muffin cups. Freeze until solid, at least 3 hours.
  • Let sit at room temperature for 5 minutes before serving. Top with caramel or chocolate sauce if desired.


Using the fat-free/low-fat equivalents I’ve listed, this recipe works out to be 2 WW Points+ per pie. (Adding caramel sauce will add more points.)