Hungry Girl'S Cake Batter Shake - cooking recipe

Ingredients

3 tablespoons Cool Whip Free, thawed
1/4 teaspoon hot powdered cocoa mix, from a 25-calorie packet (like Swiss Miss Diet or NestlA Fat Free)
1 tablespoon sugar-free french vanilla powdered coffee creamer (like the kind by Coffee-mate)
1/2 cup light vanilla soymilk
1 tablespoon jell-o sugar-free instant vanilla pudding mix
1/4 cup fat-free vanilla ice cream
1 1/2 cups crushed ice or 8 -12 ice cubes
1 tablespoon rainbow candy sprinkles (or more)

Preparation

To make the chocolatey topping, in a small bowl, combine Cool Whip with cocoa mix. Stir until completely mixed. Cover and refrigerate.
In a tall glass, combine powdered creamer with 2 tablespoons hot water and stir to dissolve. Add soymilk and pudding mix. Stir until mostly dissolved. Transfer contents of the glass to a blender.
Add ice cream and ice to the blender. Blend at high speed until thoroughly mixed. If needed, remove blender from the base, stir mixture, and blend again.
Pour into the tall glass. Gently stir in the sprinkles.
If you want to get fancy with your chocolatey topping, spoon it into one of the bottom corners of a plastic bag; snip off the tip of that corner to create a small hole, and pipe the topping through the hole into a swirl over your shake. Or keep things simple and just spoon on the topping! If you like, top with a few extra sprinkles. Enjoy!