chocolate Peanut Butter Fudge

1 package sugar free Chocolate pudding

2 tablespoons Splenda

1/2 cup fat-free half & half

1 tablespoon creme de cacoa

3 heaping tablespoons peanut butter

Spray a small baking pan. A loaf pan is good, but an 8x8" square pan will work.

Mix all ingredients together except for the peanut butter in a saucepan. Place over low flame and quickly add the peanut butter. Heat until the peanut butter melts thoroughly. Stir until well blended.

Spoon and spread mixture into pan. Refrigerate until firm, then slice into at least 15 squares.

Note:

I've made substitutions, like DaVinci peanut butter syrup or amaretto for the creme de cacao. This is a really forgiving recipe, so have fun with the flavors. It keeps about a week in the refrigerator, and can be frozen.

Yummmmmm!

Do you need the pudding to thicken it, or could you substitute chocolate protein powder to up the protein content and lower the carbs I wonder??